Servings: Serves: 15

1 T. honey 1 T. honey
15 whole pecans 15 whole pecans
1 oz. cream cheese, softened 1 oz. cream cheese, softened
1 t. mango chutney (homemade or one without any nasty additives in it) 1 t. mango chutney (homemade or one without any nasty additives in it)
15 whole dried apricots 15 whole dried apricots

Place honey into the center of a small skillet and place skillet over medium/low heat.
When honey begins to bubble, add pecans, keeping them separated from each other in the middle of the skillet. Cook for about 3 minutes.
Flip the pecans over and cook for another 2 minutes, making sure honey does not burn.
Remove from heat and pour pecans out onto a piece of parchment paper, separating them. Let Cool.
In a small bowl, combine softened cream cheese and chutney.
To assemble - spread a ½ to 1 teaspoon of cream cheese mixture on top of a dried apricot and press a honeyed pecan into it.
Pecans can be made several days ahead and stored in an air tight container at room temperature. The filling can also be made ahead and stored in the refrigerator.