Pimento Cheese Ball with Candied Pecans

Ingredients

Equipment Needed

• •Large mixing bowl
• •Hand mixer or wooden spoon
• •10-inch skillet
• •Box grater or food processor with shredding disc
• •Plastic wrap

Instructions

1. 1

   Candy the pecans

   Melt butter in a large skillet over medium heat. Add pecans and toast for two minutes, stirring constantly, until they smell nutty and rich. Sprinkle the brown sugar, cinnamon, salt, and that pinch of cayenne over the pecans. Stir continuously for another three to four minutes until the sugar melts and coats every nut in a glossy caramel shell. The kitchen should smell like pralines.

   Keep those pecans moving in the pan. Sugar burns fast, and burned pecans taste bitter and sad.
2. 2

   Cool and chop pecans

   Spread the candied pecans in a single layer on parchment paper. Let them cool completely, at least fifteen minutes. They will crisp as they cool. Once cool, roughly chop them into small pieces, leaving some larger chunks for texture. You want variety here, not uniform bits.

3. 3

   Build the cheese base

   In a large bowl, combine the softened cream cheese with the mayonnaise. Beat with a wooden spoon or hand mixer until smooth and creamy, about two minutes. This creates the foundation that will bind everything together. Scrape down the sides of the bowl.

   Cream cheese must be truly soft, not cold from the refrigerator. Set it out at least an hour before you start, or microwave it in ten second bursts until pliable.
4. 4

   Add the cheddar and seasonings

   Fold in the shredded cheddar cheese, working it into the cream cheese mixture until evenly distributed. Add the drained pimentos, minced green onions, Worcestershire, garlic powder, smoked paprika, cayenne, and black pepper. Mix thoroughly. This is where your pimento cheese comes alive.

5. 5

   Taste and adjust

   Now taste. This is the most important step, and I cannot say it loud enough. Your cheddar's sharpness varies, your cayenne's heat varies, your palate is your own. Add salt as needed, more cayenne if you want heat, more paprika for smokiness. The mixture should be bold and tangy with a gentle warmth at the finish. When the last bite is as good as the first, you have done it right.

   If you like more heat, add it now. It is easier to build spice up than to tame it down.
6. 6

   Chill the mixture

   Cover the bowl tightly with plastic wrap and refrigerate for at least one hour, or up to overnight. The mixture needs to firm up enough to hold its shape when you form the ball. Cold cheese is cooperative cheese.

7. 7

   Shape the ball

   Spread the chopped candied pecans on a large plate or baking sheet. Scoop the chilled cheese mixture onto the center of a large piece of plastic wrap. Gather the edges and twist to form a tight ball, using the wrap to help you shape it. The ball should be about five inches across, generous and proud.

8. 8

   Roll in pecans

   Unwrap the cheese ball and roll it firmly in the chopped candied pecans, pressing gently so they adhere. Turn and press until the entire surface is covered in a golden, crunchy shell. Some pecans will fall off. That is fine. Keep pressing until the ball is fully coated.

9. 9

   Final chill and serve

   Wrap the finished ball loosely in fresh plastic wrap and refrigerate for at least thirty minutes to set the coating. When ready to serve, unwrap and place on a serving board surrounded by sturdy crackers, toasted baguette slices, and crisp vegetables. Let it sit at room temperature for fifteen minutes before serving so the cheese softens slightly and spreads easily.

Chef Tips

• •Shred your own cheddar from a block. Pre-shredded cheese is coated with anti-caking agents that prevent it from binding properly. The extra five minutes of grating makes a real difference.
• •Duke's mayonnaise is the South's secret weapon. It has more egg yolks and a tangy bite that store brands cannot match. If you cannot find it, Hellmann's will do in a pinch.
• •Make two smaller balls instead of one large one if you are serving a crowd spread across different rooms. Nobody wants to fight through a mob to get to the appetizer table.
• •The cheese ball pairs beautifully with a crisp Sauvignon Blanc or a cold pilsner. Something with enough acidity to cut through the richness.

Advance Preparation

• •The pimento cheese mixture can be made up to three days ahead and refrigerated. Shape and coat with pecans the day you plan to serve.
• •Candied pecans can be made up to one week ahead and stored in an airtight container at room temperature. Chop just before using.
• •The fully assembled cheese ball keeps refrigerated for up to five days, though the pecans will soften slightly after the second day.
• •Do not freeze the cheese ball. The texture suffers and the pecans lose their crunch entirely.

Frequently Asked Questions

Nutrition Information

1 serving (about 72g)