Ingredients:

  • 8 oz cream cheese
  • 1 cup sharp cheddar cheese
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1½ cups pecans
  • 2 tbsp unsalted butter
  • 1/4 tsp flaky sea salt

Instructions:

  1. In a large bowl, beat the softened cream cheese until smooth and airy.
  2. Slowly fold in the shredded sharp cheddar cheese and Worcestershire sauce.
  3. Add the garlic powder, smoked paprika, and salt, mixing until the color is uniform and the texture is velvety.
  4. Scoop the mixture onto a piece of plastic wrap, mold the cheese into a round ball using your hands, and twist the ends of the plastic wrap tightly to secure the shape.
  5. Place the ball on a plate and refrigerate for 4 hours.
  6. Melt the unsalted butter in a skillet over medium heat.
  7. Add the chopped pecans and toast, stirring frequently, until they smell nutty and turn a deep mahogany color.
  8. Remove the skillet from heat and stir in the flaky sea salt.
  9. Spread the toasted pecans on a plate and let them cool completely.
  10. Unwrap the chilled cheese ball and roll it in the cooled pecan mixture, pressing gently so the nuts adhere to the surface until completely covered.