Preheat oven to 300F. Line a baking sheet with foil or a Sil-Pat liner. In a small saucepan add the butter, syrup, sliced ginger, powdered ginger, salt and Tabasco and simmer on low for 2-3 min.

Meanwhile, place the nuts in a Hamilton Beach Food Processor and pulse until evenly chopped. Once the sauce is done and removed from heat, stir in the pecans to evenly coat. Spread out on the prepared cookie sheet. Bake for 30- 45 min. stirring every 15 min. until nuts are almost dry.

Remove from oven and let cool completely. In the same bowl of the food processor add the goat and cream cheese along with salt, pepper and nutmeg. Mix until well blended. Carefully remove the blade from the food processor. Roll small 1" balls of the goat cheese mixture into the cooled chopped nuts. For serving place a pretzel stick in each one.

Truffles can be made up to 6 hours ahead of time and refrigerated. They also freeze well for longer storage. Add the pretzel sticks in just before serving.