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Season to Taste

If you aren’t counting calories, then this recipe is going to be right up your alley. If you ARE counting calories, then STOP! Well, at least stop counting long enough to partake of Cindy Tillman’s sinfully sensational pecan caramelized cream cheese spread.

Personally, I’d enter Cindy Lee in a throw down against any chef around and you can bet, my money would be on her!! Prepare this tasty treat tonight and your family will be betting on you for the winner takes all!


1/2 cup lightly packed brown sugar

1/4 cup corn syrup

1/4 cup unsalted butter

1/4 tsp. baking soda

1/4 tsp. salt

1-1/2 cup pecan halves, roughly chopped

1 (8 oz.) cream cheese or you can use brie

Combine brown sugar, corn syrup, and butter in a small saucepan and set over medium heat. Stir mixture until it comes to a boil. Boil gently, without stirring, for one minute. Remove from heat and quickly whisk in baking soda. Stir in salt and pecans until mixture begins to set, about 30 seconds. Working quickly, mound warm nut mixture on top of cream cheese and let caramel cascade down sides of cheese.

Spread on your choice of cracker and enjoy!

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