Either by hand or in a stand mixer, mix the gouda cheese, sour cream and Kosher salt together well. Chill for 15-30 minutes or until a spreadable consistency.
Spread onto the flat side of a pecan and top with another pecan, bumpy sides facing out. You'll use a scant teaspoon on each pecan.
Chill until ready to serve. I dusted mine with smoked paprika, which is optional. If adding one of the sauce variations, drizzle right before serving.
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Notes
For best results, use a full fat sour cream, not light or fat free.