CHOCOLATE COVERED PECANS
PECAN PARMESAN CRISPS
4 oz parmesan cheese grated on a box grater
4 tbsps toasted pecans ground
1 tsp Chopped thyme or ½ teaspoon of dried, but fresh is best
1/2 tsp Kosher salt
1/2 tsp pepper
Cooking Pecan Parmesan Crisps
(Use: in place of crackers, excellent with a cocktail)
Pulse the toasted pecans in a food processor until they turn into fine meal but before they turn into a paste.
Combine pecan meal (about a tablespoon to two), parmesan, and the spices. Mix well to combine.
Preheat oven to 350. On a sheet lined with parchment, scoop tablespoons of the mix, press down flat, gently.
Bake for 8-10 minutes, until the crackers are golden brown. Cool for 5 minutes before removing them from the sheet with a spatula.