Lil' Smoky Cheese Ball Recipe with Candied Pecans | Nutkrack

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RECIPE: Smoky Cheese Ball with Nutkrack Candied Pecans

You will never forget the first time you try this incredible cheese spread, rolled in chopped Firekracker or Nutkrack pecans and fresh herbs, served with your favorite crackers. It is soooo good. Amy Sedaris was famous for, among many other things, making and selling these from her apartment in New York city, until demand became too great. She was gracious enough to share her recipe with the New York Times long ago, and we've added our own crunchy twist for you! Enjoy.

Amy Sedaris’s Smoky Cheese Ball Recipe with Nutkrack Candied Pecans

2 cups shredded smoked gouda cheese, room temperature
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons milk
2 teaspoons steak sauce (Amy uses A-1)
1 cup well chopped Classic Nutkrack and/or Firekracker pecans
1/4 cup chopped fresh parsley
crackers, for serving
Place Gouda, cream cheese, butter, milk, and steak sauce in the bowl of an electric mixer fitted with a paddle attachment; mix until well combined.
Transfer mixture to refrigerator; let chill overnight.
Roll cheese mixture into a ball.
Place pecans in a shallow dish.
Roll cheese ball in pecans and herbs to fully coat.
Serve with crackers.

(This makes one GIANT cheese ball. Recommend splitting it into two balls.)

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