Preheat oven to 350. Cover a cookie sheet with foil. In a medium bowl,
Combine flour and brown sugar. With pastry blender or fingertips, work
In butter until mixture is crumbly; stir in pecans. Spread in a thin
Layer on prepared cookie sheet, patting evenly. Bake about 15 minutes,
Or until mixture is lightly toasted; cool on cookie sheer. Store
Mixture in an airtight container for up to 3 weeks. Use as a topping
For yogurt, ice cream, frozen yogurt or pudding.
NOTE: I found that it lasted much longer than 3 weeks--maybe up to a
Couple of months.
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