Ingredients
Equipment
Method
Preparation Steps
- Unwrap the goat cheese and slice it into 8-10 discs. Place them on a plate to soften slightly.
- Melt the butter in a medium-sized pan over medium heat, add pecans, brown sugar, cinnamon, and salt. Cook until golden brown and fragrant.
- Transfer the cooked pecan mixture onto parchment paper and allow it to cool for about 10-15 minutes.
- Once cooled, crush the pecan mixture into fine crumbs, set aside in a shallow dish.
- Chop the dried cranberries finely and combine with the crushed pecans and freshly chopped parsley.
- Roll each cheese disc in the pecan and cranberry mixture, shaping them into balls.
- Optionally, insert a pretzel stick into the top of each cheese ball for easy handling.
- Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Best served cold or at room temperature.