- Cut each Bergeron Smoked Classic Fondue into 4 small cubes.
- Pour the liquid egg whites into a shallow bowl.
- Chop the pecans into coarse crumbs, using a knife or food processor. Season with salt and pepper.
- Transfer about 30 ml (2 tbsp) of the seasoned pecans to a small plate. Dip a fondue cube into the egg white, then roll in the pecans, pressing to make sure the nuts adhere. Transfer to a parchment-lined baking sheet.
- Repeat to prepare all the fondue cubes.
Note: Transfer small portions of chopped pecans to the plate as you work, otherwise the nuts will become damp with egg whites and not stick as well.
For the dip: Whisk together the mayonnaise, honey, and whole-grain mustard. Refrigerate until service.
To cook, oven method:
- Preheat the oven to 200 °C (400 °F).
- Bake the bites for 15 minutes, turning them several times during baking.
To cook, Air Fryer method:
- Preheat the appliance to 175 °C (350 °F).
- Place the bites in the basket, ensuring they do not touch. Cook for 8 to 10 minutes, until golden brown.
Serve the Bergeron fondue and pecan cocktail bites warm with the honey dip.
Note: The fondue bites can be prepared and refrigerated up to half a day in advance.