Happy National Pecan Day!

I love pecans! These buttery nuts with a soft bite are native to North America and can provide a delicious bite to salads, entrees, and desserts. Did you know that the pecan tree, a relative of the hickory, was declared the state tree of Texas in 1919? Did you know that by eating pecans regularly it can lower your bad cholesterol as much as prescribed medications? And did you know that by chopping them finely, mixing with melted white chocolate, then wrapping them in a corn husk, you get a fantastic after-dinner bite, perfect following Mexican and Southwestern cuisine? These adorable "White Chocolate Tamales" are so easy and an excellent way to celebrate National Pecan Day!

White Chocolate Tamales

Makes about 18

Ingredients:

6 dried corn husks (found in the Mexican section of most grocers)

8 ounces white chocolate chips

1/2 cup toasted pecans, minced

Directions:

Soak the corn husks in warm water to make them pliable. Drain and dry well. Tear into about 2" strips. Set aside.

Melt the white chocolate chips in a double boiler. (No double boiler, see Gadgets.) When completely melted, stir in the pecans.

Take a tablespoon of the mixture and spread down the end of a corn husk strip.

Wrap each side over the filling, then fold the empty end over. Place on a sheet pan, seam side down.

Chill to set then store in an airtight container in a cool place.

Recipe adapted from Canyon Cafe: Bringing The Southwest Experience Home.