Toast pecans on the stovetop by placing them in a small saucepan on high heat.
Toast for 4-5 minutes, watching carefully so they don't burn.
Remove them from the heat when they begin to turn brown.
Transfer the pecans to a cutting board.
Chop the toasted nuts into small pieces. Add 1/2 cup toasted chopped pecans to the pimento cheese spread.
Form small balls of cheese in your hands and roll each ball in the remaining cup of toasted chopped pecans.
Place the small cheese balls onto a cookie sheet and refrigerate for 1-2 hours to firm.
Serve with small crackers and carrot and celery sticks.