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Feed Your Creativity — Baked Havarti with Caramel and Candied Pecans

  • Author: Danelle MC
  • Yield: 4-6 servings 1x


Warm, creamy havarti cheese is baked and served with candied pecans and caramel. Grab some tart apple slices and start dipping.



For the candied pecans:

  • 1 tablespoon egg white
  • 1 teaspoon water
  • 1/2 teaspoon vanilla
  • 1/4 cup white sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 1/2 cups pecan halves

For the caramel Havarti:

  • 8 ounces Castello Creamy Havarti cheese
  • 1/3 cup candied pecans, chopped
  • 1/4 to 1/3 cup prepared caramel sauce, warmed slightly
  • Granny Smith apples, for serving


  1. Preheat oven to 300 degrees.
  2. To make the candied pecans, combine the egg white and water in a medium bowl. Whisk vigorously until frothy. Stir in vanilla.
  3. Add sugars, cinnamon and salt and mix well. Stir in pecans and toss to coat evenly.
  4. Spread pecan mixture in an even layer on a parchment lined baking sheet.
  5. Bake for 25-30 minutes, or until golden brown and bubbly. The egg mixture will look frothy and soupy when you remove it from the oven.
  6. Cool completely. Break the pecans apart and set aside.
  7. Turn oven to 375 degrees. Lightly grease a small baking dish.
  8. Cut the Havarti cheese in half to form two smaller blocks of cheese (this will allow for more quick, even melting). Place the cheese in the prepared dish and bake for 8-10 minutes, or until cheese is almost completely melted.
  9. Meanwhile, chop 1/3 cup of the candied pecans.
  10. Remove the cheese from the oven and drizzle with warm caramel sauce. Sprinkle with candied pecans.
  11. Serve immediately with tart apple wedges.
  • Category: Appetizer, Dessert
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