For the Cocktail Bites

• 2 packages (180 g each) of Bergeron Classique Smoked Fondues
• 120 ml (1/2 cup) liquid egg whites
• 250 ml (1 cup) pecans
• 2.5 ml (1/2 tsp) salt
• Black pepper

For the Honey Dip

• 80 ml (1/3 cup) mayonnaise
• 22 ml (1 1/2 tbsp) honey
• 10 ml (2 tsp) whole-grain mu

1. Cut each Bergeron Smoked Classic Fondue into 4 small cubes.
2. Pour the liquid egg whites into a shallow bowl.
3. Chop the pecans into coarse crumbs, using a knife or food processor. Season with salt and pepper.
4. 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.
5. 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:

1. Preheat the oven to 200 °C (400 °F).
2. Bake the bites for 15 minutes, turning them several times during baking.

To cook, Air Fryer method:

1. Preheat the appliance to 175 °C (350 °F).
2. 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.