I came across this recipe many years ago in some foodie magazine and thought I’d try it as a side dish for a winter holiday brunch I was making for a friend. I changed a few things and added a few things and it was a huge hit! Huge. And, yes, it goes perfectly with a nice big green salad and an organic egg omelet.
A perfect holiday snack. Also wraps up nicely for a delightful homemade gift. Using walnuts in place of the pecans or mixing half and half is very yummy as well.