Honeycrisp Apples, Candied Pecan Recipe

Toast and caramelize pecans

Line a baking sheet with parchment. In a medium skillet over medium heat, melt 1 tsp unsalted butter. Add 1 cup pecan halves and toast, stirring, for 2 minutes until fragrant. Sprinkle 3 tbsp granulated sugar, 1/4 tsp kosher salt and 1/4 tsp ground cinnamon over the pecans. Continue stirring for 2–4 minutes until the sugar melts and coats the nuts and the mixture becomes glossy and slightly sticky. Immediately spread the pecans in a single layer on the prepared baking sheet to cool and set; separate any pieces with a fork if needed. Cool 10 minutes before using.

Prepare apples

Wash and core the 4 Honeycrisp apples. Using a sharp knife or apple corer, cut each apple into 8 wedges (quarters then halves) keeping the skin on for texture. Place wedges in a bowl and toss immediately with 2 tbsp lemon juice to prevent browning; set aside.

Caramelize apples lightly

Heat a large nonstick skillet over medium heat and add 1 tbsp unsalted butter. When butter foams, add apple wedges in a single layer (work in two batches if necessary). Cook without moving for 2 minutes to develop color, then flip and cook 1–2 more minutes until just tender but still crisp. Reduce heat if browning too fast. Remove apples to a plate and repeat with remaining wedges.

Glaze with honey

Return all cooked apple wedges to the warm skillet over low heat; add 4 tbsp honey and gently toss for 30–45 seconds until wedges are evenly glazed and glossy. Remove from heat.

Prepare goat cheese

Meanwhile, place 4 oz soft goat cheese in a small bowl and stir to a spreadable consistency. If desired, loosen with 1–2 tsp warm water or a drizzle of extra honey to make it easy to spread.

Assemble mezze plates

Spread about 1 tbsp goat cheese on each serving plate or on toast/crackers if using. Arrange 6–8 glazed Honeycrisp wedges per plate in a fan or stacked pattern. Scatter candied pecans over the apples (about 2–3 tbsp per plate). Sprinkle 1 tsp fresh thyme leaves and a light pinch of flaky sea salt over each plate. If using, add a small handful of microgreens or baby arugula beside the apples.

Finish and serve

Drizzle each plate with an extra 1/2 tbsp honey (or more to taste) and finish with a light crack of black pepper if desired. Serve immediately while apples are warm for best contrast with the creamy goat cheese and crisp candied pecans.

If preparing ahead: store cooled candied pecans in an airtight container at room temperature up to 3 days. Cooked apple wedges are best served the day of preparation; keep warm in a low oven (200°F / 95°C) on a sheet pan for up to 20 minutes before serving. Rewarm gently if needed and re-glaze with a touch of honey.