Equipment
Ingredients
- 8 ounces cream cheese softened
- 1 tablespoon grated onion (heaping)
- ½ teaspoon minced garlic
- 4 tablespoons butter
- ¼ cup light brown sugar
- 1 tablespoon water
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon spicy mustard (or Creole mustard)
- pinch red pepper flakes
- ¾ cup chopped pecans
Instructions
- Mix cream cheese, onion and garlic together. Spread in the bottom of a shallow dish, onto a cheese board or serving platter. Cover and refrigerate for 30-45 minutes.
- Toast the pecans in a 350℉ oven until they become lightly browned and fragrant, about 5-8 minutes. Remove from oven and set aside.
- In a small sauce pan over medium to medium-low heat, melt the butter, add the brown sugar, water, Worcestershire sauce, mustard and red pepper flakes. Stir until the sugar dissolves and mixture comes to a low boil (about 5 minutes in all). Remove from heat and stir in pecans.
- Remove cheese from the refrigerator, uncover and pour warm pecan mixture over the top. Serve while the topping is warm with sturdy crackers and a cheese spreader.
Nutrition
Calories: 297kcal | Carbohydrates: 13g | Protein: 4g | Fat: 27g | Sodium: 171mg | Sugar: 11g