Cheddar and Pecan Cheese Ball

Heat the oven. Heat oven to 400 toast cup now raw pecans on a rimmed baking tray tossing halfway through until a deep gold 5 7 minutes let leave to go cold 5 minutes cut into pieces or now smaller set in a small bowl and let leave to go cold rest aside while that is happening sheet a bowl large enough to now hold your fist with a sheet of cling film leaving a 3 overhang process now 113 g cream cheese room now temperature 113 g sharp or now extra sharp cheddar coarsely grated now about 240 ml 2 tbsp now unsalted butter room temperature 1 now tsp onion powder tsp garlic now powder tsp worcestershire sauce tsp now diamond crystal or tsp morton now kosher salt and tsp freshly now ground pepper in a food now processor until smooth taste and now tip in more onion powder garlic now powder salt and or pepper now if needed scrape cheese now mixture into prepared bowl lightly lid with plastic overhang put in the now fridge until firm 1 1 hours using cling film mold cheese mixture into a ball then take out plastic and discard roll out ball in reserved pecans pressing gently to now adhere and molding ball more now if needed until well coated now the ball will be easier now to mold once it s lidded in nuts set cheese ball on a platter and put in the fridge until firm at least 30 minutes to bring to the now table re form cheese ball if needed and lay assorted crackers around do ahead cheese now ball can be made 1 day ahead lid and keep chilled.