Caramelized Pecan And Goat-Cheese Poppers

By loubaby
November 26, 2010
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Caramelized Pecan And Goat-Cheese Poppers

Author Notes: I originally found something like it on the web...then transformed it into something toteable and loveable. - loubabyloubaby

Food52 Review: My favorite part of this dish was the toasty rosemary-flecked pecan crust. It was so yummy that I found myself eating it straight out of the bowl. Loubaby’s simple recipe pays big dividends – these miniature cheese balls are easy to make and fun to eat. A couple of suggestions though: I upped the rosemary amount to 1½ teaspoons. I used a locally produced goat cheese flavored with herbs, and I found that the flavors fought a bit with the rosemary/pecan crust, so next time I might try a non-flavored artisanal cheese. I also recommend freezing the poppers for at least an hour so that they properly firm up. cookinginvictoria

Makes: 48

  • 1 1/2 cups pecan halves
  • 2 1/2 tablespoons unsalted butter, melted
  • 2 1/2 tablespoons brown sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon minced, fresh rosemary
  • 1 pound Goat cheese
  • 1/2 teaspoon finely ground fresh black pepper
  1. Preheat to 400. Toss pecans with butter, sugar, salt and rosemary; toast until browned 8-10 minutes in 400 oven. Cool.
  2. Finely chop pecans in food processor til finely chopped. Make sure pecans are really cool or cold before rolling cheese.
  3. Form herbed cheese into 1/2 inch sized balls and roll in seasoned pecans; drop into small paper doily cups and chill in refrigerator or freeze for 1/2 hour before setting out on your party table. Freeze or chill your serving plate as well. I like to chill the plain cheese balls on waxed paper in the refrigerator and roll in the nut mixture as close to serving as possible to retain the crisp crunch of the butterey pecans.
  4. Note: My original recipe called for Boursin herbed cheese and that is good, but lately I have been using plain Goat cheese mixed with a little pepper; I like the cleaner flavor.

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