Mini Cheese Balls

Cheese balls are beautifully retro, but deserve their place as a cocktail snack all the time. This is a pretty classic version, divided into individual portions so there are plenty of crunchy pecans, and no fighting over the snack table.

Makes 8 servings

3 cups pecan halves

8 oz sharp Cheddar cheese, grated (see note)

1/2 tsp cayenne pepper

4 oz cream cheese, room temperature

1 pickled chile pepper, finely chopped

Crackers as needed

Heat your oven to 350 degrees F. Place the pecans on a baking sheet, then in the oven for 5 minutes. Stir the nuts, then return them to the oven and bake until they are nuts are fragrant and toasted, about 5 more minutes. Remove the nuts from the oven and let them cool to room temperature. Once the nuts have cooled, chop them into small pieces.

Meanwhile, toss the Cheddar cheese with the cayenne pepper in a large bowl. Add the cream cheese and chile pepper and mix with a rubber spatula until fully combined.

Scoop the cheese into 8 golf ball-sized portions, then roll each ball in chopped nuts until it is completely covered with nuts. Chill the cheese balls until about 10 minutes before you are ready to eat. Serve them with sturdy crackers; Triscuits match the retro vibe here.

Note: Don’t use pre-shredded cheese for this; it’s usually coated with cornstarch to keep the shredded pieces from blending together.