For Thanksgiving we have appetizers. It is our tradition instead of turkey, mashed potatoes, etc… we try different things each year. This year these mini goat cheese cranberry candied pecans balls were on the menu.
Verdict: These little bites were the hit of the night and the following day. They are super easy to make and store well for serving the next day or two. If you have an Aldi near you check out their prices on honey goat cheese. We found it was $1.99 versus $4.99 at our local grocery store!
A nice glass of wine pairs well with these little balls.
Cut each roll of honey goat cheese into 8-10 slices. Set aside.
Heat a small skillet over medium heat and melt your butter.
Once butter starts to bubble, add pecans and brown sugar.
Cook for 5 minutes, stirring often to prevent sugar from burning, and pour over a large sheet of parchment paper in a thin layer. Allow to cool for several minutes until the candy coating hardens.
Fold the parchment paper in half, trapping the cooled pecans, and crush with hammer or can into small pieces.
Finely chop cranberries and add to the pecans.
Combine pecans, cranberries, and parsley on a plate or cutting board. Mix well.
Take a goat cheese disc and press into the pecan coating on each side, then roll into a ball. Coat again as needed by rolling the completed ball in the mixture once more and transferring to a cheese board or appetizer plate. Repeat for each piece of goat cheese until done.