8 ounces Cabot Sharp Cheddar (about 2 cups)
½ cup honey
1 cup very finely chopped pecans
CUT cheese into 36 cubes. Insert toothpick into each cube.
BRING honey to boil in small saucepan and cook for 1½ minutes. Let cool slightly.
DIP each cheese cube into honey, then into pecans. Serve warm with spiced cider.
(These can be made ahead of time; Place on plate lined with plastic wrap, cover and refrigerate. Return to room temperature before serving.)
Recipe courtesy of Chef Jeffrey Weiss.