Ingredients
8ozcream cheese,softened
¼cupbutter,softened
¼cuppowdered sugar
½cuppecans,chopped
1tbspbutter
3tbspbrown sugar,packed
2tbspcorn syrup,such as Karo
1egg
¼cuppecans,chopped
Preparation
Using a mixer, combine the cream cheese, butter, and powdered sugar on medium speed until fluffy.
Spread onto a parchment-lined pan and place in the freezer while making the pecan filling.
In a large non-stick pan, combine the butter, brown sugar, corn syrup, and eggs. Cook on the stove-top, stirring constantly over medium-low heat until thickened and the mixture begins to bubble.
Reduce the heat slightly and let cook while stirring for an additional 1 minute.
Remove from the heat, stir in the pecans, and cool slightly for about 5 minutes.
Remove the cream cheese mixture from the freezer and spread the pecan mixture over the top, ensuring there’s about ½-inch left on the sides. Return to the freezer for 15 minutes.
Meanwhile, place the remaining ½ cup of pecans in a non-stick frying pan over medium-low heat to toast.
Stir for every couple of minutes until the pecans are lightly toasted and fragrant. Set aside to cool.
Remove the mixture from the freezer and, working quickly to keep it cold, fold each side of the cream cheese and pecan mixture into the middle.
Try to keep most of the pecan mixture on the inside while gently removing the cream cheese from the parchment paper.
Wet your hands and gently roll into a ball. Roll the ball into the toasted pecans and refrigerate at least 2 hours before serving.
