Photo: Jennifer Davick; Styling: Buffy Hargett
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Total: 45 Minutes
- 1 1/2 cups (6 oz.) freshly shredded Parmesan cheese
- 3/4 cup finely chopped toasted pecans
- Parchment paper
- Preheat oven to 400°. Stir together Parmesan cheese and pecans in a small bowl. Spoon cheese mixture by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets, forming mounds. Flatten each into a 2-inch round, creating an even thickness. Bake 7 to 10 minutes or until golden brown. Transfer to a wire rack, and let cool 15 minutes or until crisp. Store between layers of wax paper in an airtight container up to 3 days.
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