Ingredients
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1 (8-ounce) package cream cheese, softened
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8 ounces extra-sharp Cheddar cheese, grated (about 2 cups)
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1/4 cup mayonnaise
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1 teaspoon Worcestershire sauce
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1/4 teaspoon cayenne pepper
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1/4 teaspoon garlic powder
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1/4 cup plus 1 tablespoon finely chopped fresh chives, divided (from a 1/2-ounce package)
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1/2 cup raw pecan halves
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1 1/2 teaspoons pure maple syrup
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1/2 teaspoon olive oil
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1/4 teaspoon smoked paprika
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1/8 teaspoon kosher salt
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Crackers, for serving
Directions
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Preheat oven to 375°F. Line a small rimmed baking sheet with parchment paper; set aside.
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Using a rubber spatula, stir together cream cheese, Cheddar cheese, mayonnaise, Worcestershire, cayenne pepper, garlic powder, and 1/4 cup of the chives in a large bowl until thoroughly blended, about 1 minute. Spoon mixture onto a work surface covered with plastic wrap; gather plastic around cheese, using your hands shape into a ball. Chill in plastic wrap until firm, about 2 hours.
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Meanwhile, stir together pecans, maple syrup, oil, smoked paprika, and salt in a small bowl until evenly coated; spread in an even layer on prepared baking sheet.
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Bake until browned, about 12 minutes, stirring once halfway through. Place baking sheet on a wire rack, and cool completely, about 30 minutes. Finely chop pecans.
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Stir together chopped pecans and remaining 1 tablespoon chives in a medium bowl. Roll cheese ball in pecan mixture to coat; pressing lightly to adhere. Serve with crackers.
Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke