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Crunch Topping

Yield 1 1/2 cups.

Ingredients

  • 1 cup chopped pecans
  • 8 to 10 gingersnaps, broken

How to Make It

  1. Bake pecans in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted. Combine pecans and gingersnaps in food processor bowl; pulse 3 to 4 times or until mixture is coarsely chopped.