# What you'll need:
→ Base
01 - 24 salted pretzel rounds or mini crackers
02 - 4 oz cream cheese, softened
03 - 2 tbsp honey
→ Topping
04 - 24 roasted pecan halves
05 - 2 tbsp dried cranberries, finely chopped
06 - 1 small jalapeño, finely diced, seeds removed
07 - 1 tbsp fresh chives, finely chopped
08 - 1/4 tsp smoked paprika
09 - Flaky sea salt, to taste
→ Garnish
10 - 1 tbsp hot honey (optional)
11 - Fresh microgreens or parsley (optional)
# Method:
01 - In a small bowl, blend softened cream cheese with honey until smooth and fluffy.
02 - Lay salted pretzel rounds or mini crackers evenly on a serving platter.
03 - Spread approximately one teaspoon of the cream cheese mixture on each pretzel or cracker.
04 - Place one roasted pecan half atop each base, then sprinkle with finely chopped dried cranberries and diced jalapeño.
05 - Lightly dust each with smoked paprika, chopped chives, and a pinch of flaky sea salt.
06 - Drizzle with hot honey for added heat and gloss, if desired.
07 - Top with fresh microgreens or parsley to finish.
08 - Serve immediately or chill briefly before presenting.
