Pecans are a big deal in Texas. Growing up, we used to get at least one giant gift box of pecans from my dad's accounting clients. I have distinct memories sitting by the fireplace (not with a fire because hello, it was Houston so easily 75 degrees outside) with a legit nutcracker chomping on fresh pecans.
This recipe came about because I really needed something to top my pumpkin pie and pumpkin cheesecake. And these are pretty freakin' delicious! You can put them on salads, mix them with dried fruit for a snack, top your holiday desserts, or just eat them off the parchment paper once they have cooled off. Enjoy, y'all!
I’m Amanda! I’m a Pilates & Barre Master Trainer, Nutritional Therapy Practitioner, Managing Director with Beautycounter, recently retired military wife, and mother of two very energetic boys.
I’ve given up the unrealistic notion of being awesome at everything and embraced the idea of just keeping the important stuff well balanced.
My life is not nearly as cool as my Pinterest boards, you guys. But I do try to live a healthy life and make better choices for my family. If you have any interest in doing the same, please stick around! Read More…
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