Pineapple-Pecan Cheese Ball

3 c broken pecans

2 8-oz. pkg. cream cheese, softened

1 8-oz. can crushed pineapple, drained

¼ c chopped sweet red pepper

2 T chopped green onion

1 t seasoned salt (like Lowry’s)

Spread nuts in a shallow baking pan.  Bake in a 350° oven for 7 to 10 minutes or till toasted; cool.  Coarsely chop 1 cup of the toasted nuts; set aside.  Chop the remaining nuts till ground.  In a food processor, combine ground nuts, cream cheese, pineapple, red pepper, onion, and seasoned salt.  Process until well blended.  Cover and chill at least 3 hours or overnight.  Shape in one large ball, or divide mixture in half and shape into two smaller balls.  Roll in the coarsely chopped nuts.  Wrap and chill until serving time.  (Or freeze.  To serve, thaw 24 hours in the refrigerator.)  Serve with crackers and/or fresh vegetables.  Makes 3 cups.