2 tablespoons maple syrup
1 tablespoon butter, melted
1 teaspoon salt, divided
1 1/2 cups Snack Primal Sriracha Flavored walnuts
12 ounces (1 1/2 packages) cream cheese, softened
2 teaspoons white balsamic or white wine vinegar
1 teaspoon prepared horseradish
1/2 teaspoon finely ground black pepper
1 cup finely shredded sharp yellow cheddar cheese
1 cup shredded gruyere
1/2 cup finely grated parmesan cheese
1/4 cup chopped chives
2 tablespoons chopped parsley
2 tablespoons chopped dill
Crackers, for serving
Preheat oven to 375° F.
Line a sheet tray with parchment paper. Set aside.
In a medium bowl, mix together maple syrup, butter, and 1/2 teaspoon salt. Add the walnuts and toss to coat.
Pour the nuts onto the parchment lined sheet tray and roast for 8 minutes or until nuts are lightly toasted and fragrant. Set aside to cool.
Once cool, roughly chop the nuts.
In a bowl of a stand mixer fitted with a paddle attachment, cream together the cream cheese, vinegar, and horseradish until smooth.
Season with pepper and remaining 1/2 teaspoon salt. Then, add in all the cheese and herbs and mix until just combined.
Place the mixture onto a big sheet of plastic wrap in a big mound. Fold the excess plastic wrap over the mound and form into a ball. Place in the fridge the firm up for at least an hour.
When you’re ready to serve, remove the cheese ball from the fridge for 20 minutes to soften a bit. Roll the cheese ball in the nuts to coat.
Serve with crackers.