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Stilton, Pear and Pecan Brittle Oatcakes

Stilton, Pear and Pecan Brittle Oatcakes

  • 10mins
  • 12 People
  • easy
  • Favourite

A delicious oatcake topping recipe. This recipe includes the use of our Thick & Crunchy Oatcakes.

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Ingredients

  • 12 Walker's Thick & Crunchy Oatcakes
  • 100g caster sugar
  • A pinch of smoked paprika
  • 6-8 pecans finely chopped
  • 100g Stilton crumbled
  • 2 small pears
  • Lemon juice
12 Walker's Thick & Crunchy Oatcakes Buy Online
Stilton, Pear and Pecan Brittle Oatcakes

Method

1
Place the sugar in a heavy-bottomed pan on a medium heat. Don’t stir as the sugar will crystallise, but rather swirling gently to move the molten sugar around the pan.
2
As the sugar dissolves, place the chopped pecan on a sheet of greaseproof paper and sprinkle over the paprika. When the sugar is all liquid and has a dark gold colour pour over the pecans and allow to cool and harden. Then break into lots of irregular brittle shards.
3
When ready to serve, core and slice the pear and toss in lemon juice. Pat dry with kitchen paper. Place a couple of slices of pear onto the oatcake.
4
Crumble the Stilton and pile onto the pear.
5
Top with pecan brittle to serve.

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