Cut the celery
into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing
. Place them in a bowl of ice water and refrigerate until ready to stuff.
In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet, bake until nuts
are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.
coarsely in a food processor. Add the cream cheese
and process until smooth. Remove celery from the refrigerator, drain
and dry well. Scrape cream cheese/nut mixture out of the food processor
into a pastry bag
fitted with a large star tip. Fill each celery boat with a generous amount of the mixture.
Cut the jalapenos into thick strips, and then cut each strip in half at an angle. This should look like a sail. Garnish
each of your celery boats with its red jalapeno