• 1 1/2 cups (6 ounces) freshly shredded Parmesan cheese
  • 3/4 cup finely chopped toasted pecans
  • Parchment paper


  1. Preheat oven to 400°.
  2. Stir together Parmesan cheese and pecans in a small bowl.
  3. Spoon cheese mixture by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets, forming mounds.
  4. Flatten each into a 2-inch round, creating an even thickness.
  5. Bake 7 to 10 minutes or until golden brown.
  6. 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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