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oven to 350°F. Spread the nuts onto a
cookie sheet and bake for 7 to 8 minutes or until the nuts begin to brown and become
aromatic. Remove from oven and let cool. Coarsely chop ¼ cup of pecans; set
aside. Finely chop the remaining 1¼ cups of pecans and mix with ¼ cup of
chopped parsley in a medium bowl; set aside. Line a cookie sheet with plastic
Make the cheese mix: In the bowl of a mixer fitted with the paddle attachment, mix the cream cheese, garlic and fine herbs cheese, goat cheese, salt and hot sauce until smooth. Mix in the remaining ¼ cup parsley, the scallions, pimento peppers and the coarsely chopped pecans. Use a tablespoon measure to transfer tablespoons of the cheese mixture to the prepared cookie sheet to make about 30 mounds. Refrigerate for 15 minutes. Remove the cookie sheet from the refrigerator and roll the mounds into balls. Coat the balls with the reserved pecan and parsley mixture.
Refrigerate until ready to use. Serve with crackers, crudités or grilled bread, if desired.
Ditch the marshmallow and reach for pecans. Stuff each potato with crunchy pecans for a new level of sweet potato sweetness.
These easy-to-make candied pecans are good for making in batches and gifting in fun ways. Sneak in a few while you make ‘em!
The rich mix of caramel and cheesecake is simply indulgent, and the Fisher Pecan on top provides the perfect finishing touch.
These easy-to-make treats are also fun to package. Personalize it with a custom-designed recipe card.