Wash celery thoroughly, pat dry, and trim into even 3–4 inch sticks. Peel tough strings if desired.

Combine softened cream cheese, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper in a bowl and mix until smooth.

Fold in finely chopped toasted pecans until evenly distributed.

Fill each celery stick with the creamy mixture using a spatula or piping bag.

Chill the stuffed celery for at least one hour before serving.

Arrange on a platter and garnish with extra pecans or paprika if desired.