Creamy Pecan Mini Sandwiches

Yield: Enough for about 6 people Net Carbs: 4, Protein: 4

2 cups pecan halves

Yield: Enough for about 6 people Net Carbs: 4, Protein: 4

2 cups pecan halves
1 teaspoon minced chives or green onions
4 ounces garlic and herb spreadable cheese (such as Boursin or Alouette)

You can make this with canned, roasted, and salted pecans, or if you prefer, you can roast your own. If you choose the latter.

Preheat your oven to 350°F.

Spread 2 cups of unbroken pecan halves in a shallow baking pan. Stir in 1 teaspoon oil to coat and mix together until well blended.

Sprinkle with salt and roast for 8 to 10 minutes. Remove from oven and allow them to cool.

Spread a dollop (1⁄4 to 1⁄2 teaspoon) spreadable cheese mixed with minced scallions on the flat side of a pecan half. Press the flat side of another pecan half against it to make a mini sandwich.

Place on a serving plate and continue with the rest of the cheese and the rest of the pecans. 

My son, John has been making these for years, it’s one of his very favorite recipes.  His wife, Deanna, posted it on her Harris Sister’s Girl Talk blog, and I realized that it’s totally low carb, very low carb.

Here’s the direct link, it’s a goodie, perfect for game day, too...