Instructions:
- Gently toast 1 cup of pecans in a dry skillet over medium-low heat until fragrant (about 4-5 minutes). Cool completely. Roughly chop 3/4 cup for the coating and finely chop the remaining 1/4 cup for mixing in.
- Ensure the cream cheese is very soft. Place it in a large mixing bowl.
- Add the grated cheddar, Worcestershire sauce, garlic powder, onion flakes, and black pepper to the cream cheese.
- Beat the mixture using a hand mixer or vigorously with a spoon until completely smooth and uniform, scraping down the sides frequently.
- Gently fold in the chopped cranberries, the finely chopped (mixing-in) pecans, and the fresh parsley using a rubber spatula.
- Place the mixture onto a large sheet of plastic wrap or parchment paper. Use the wrap/parchment to form the mixture into a tight, uniform ball shape.
- Wrap the ball tightly and refrigerate for a minimum of 2 hours, or until very firm, to allow it to set.
- On a shallow plate, spread out the remaining 3/4 cup of roughly chopped toasted pecans for the coating.
- Unwrap the chilled cheese ball and gently roll it firmly in the pecan mixture, ensuring the entire surface is evenly coated.
- Return the coated ball to the fridge for 15 minutes to set the coating. Transfer to a serving platter and serve with crackers or sliced apples.