Toffee Pecan Cheese Ball Recipes

FRENCH QUARTER PECAN CHEESE SPREAD RECIPE

Steps:

• In a small pan on medium-low heat, toast pecans until they're lightly browned and fragrant.
• In a small bowl, combine cream cheese, onion, and garlic.
• Spoon onto a serving platter into a 6 or 7 inch round disc
• In a saucepan, combine butter, brown sugar, Worcestershire sauce, and mustard. (I used this mustard.)
• Cook on medium-low heat for 4 to 5 minutes or until sugar is dissolved.
• Remove from heat and stir in pecans.
• Cool slightly before spooning over cream cheese mixture.
• Serve warm or at room temperature with your favorite crackers

FESTIVE PARTY CHEESE BALL WITH PECANS

Steps:

• Gather the ingredients.
• Combine cream cheese and cheddar cheese and beat with an electric mixer.
• Add onion, Worcestershire sauce, and garlic. Mix well. Cover and chill thoroughly in refrigerator, until firm (this usually takes a few hours).
• Shape cheese into a ball and cover completely and tightly with a generous amount of plastic wrap.
• Cover once more with aluminum foil. Refrigerate ball for at least 24 hours (and up to three days) before serving.
• Remove from refrigerator 2 hours before serving. Take off plastic wrap and foil. Roll ball in finely chopped pecans until entire outer surface is completely covered with nuts.
• Place ball in center of a serving dish, and surround with assorted crackers and veggies.

CHOCOLATE TOFFEE CHEESE BALL

Steps:

• Mix cream cheese, butter and vanilla.
• Stir in sugars and fold in chips and toffee bits.
• Refrigerate 2 to 3 hours.
• Form into a ball and roll in copped pecans.
• Serve with graham crackers or apple slices.

CHOCOLATE CHEESE BALL

Steps:

• In a mixing bowl, beat the cream cheese and butter until fluffy.
• Gradually add the icing sugar, then the brown sugar, then vanilla; beat just until combined.
• Stir in chocolate chips.
• Cover and refrigerate for 2 hours.
• Place cream cheese mixture on a large piece of plastic wrap and shape into a ball; it helps to put your hands under the plastic wrap to help you form it without getting your hands sticky.
• Place nuts in flat bowl and roll ball in pecans, trying to coat evenly.
• Refrigerate for at least 1 hour.
• Serve with graham crackers.

TOFFEE PECANS

Steps:

• Line a cooking sheet with parchment paper.
• Place the butter in a large pot over low heat until melted.
• Increase your heat to medium-low and add the sugars, salt, and vanilla.
• Stir briskly until the mixture thickens.
• Add the pecans and stir constantly so the nuts are coated evenly. Continue to stir until the sugar begins to caramelize and turns brown (approximately 5-7 minutes).
• Pour the pecan mixture onto the cookie sheet and separate the nuts with two forks.
• When the nuts have cooled completely, place them in an airtight container. They will stay good for 3-5 days.

PECAN PIE BALLS

Steps:

• 1. Combine first four ingredients in large bowl.
• 2. Add maple syrup, bourbon, and vanilla.
• 3. Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non-alcohol version... add water to equal liquid amount. You can also try non-alcohol rum flavoring.
• 4. Form balls by scooping a tablespoon size amount of mixture.
• 5. Roll in hands to form balls.
• 6. Place balls on cookie sheet lined with parchment paper. Place cookie sheet in the freezer for 2 hrs. Tip: After all balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate.
• 7. Melt chocolate bark in a double boiler or microwave per directions on package.
• 8. Dip frozen balls into chocolate.
• 9. Then place on the parchment paper lined cookie sheet.
• 10. Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
• 11. These freeze well. Take out of the freezer and let sit for 15 minutes. They are also good frozen!

TOFFEE-PECAN CHEESE BALL

Steps:

• Mix cream cheese and sugar in medium bowl until blended. Stir in toffee bits.
• Refrigerate 1 hour or until firm.
• Shape into ball; roll in nuts. Serve with wafers.