Ingredients

12 celery stalks, peeled
1/2 cup pecans
1 tablespoon honey
1 tablespoon melted butter
Pinch cayenne pepper
Pinch sea salt
8 ounces cream cheese, softened
2 red jalapenos, seeded

Instructions

Cut the celery into 4-inch-long
pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat
while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff.
In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts

are well coated. Spread on a baking sheet, bake until nuts are toasted, about 8 to 10
minutes. Remove from the oven and allow them to cool completely.

Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth.
Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture
out of the food processor into a pastry bag fitted with a large star tip. Fill each celery
boat with a generous amount of the mixture.

Cut the jalapenos into thick strips, and then cut each strip in half at an angle. This
should look like a sail. Garnish each of your celery boats with its red jalapeno sail.