zxcvbob wrote:

> Default User wrote:

> > Maybe easier to cut, but I think it ruins the flavor. Big tasty
> > crunchy pecans on smooth filling does it for me.

> I use a mixture of pecan halves and coarsely chopped pecans, and
> sometimes throw in some chopped walnuts for more crunch without being
> extravagant.

I don't care for the gritty texture of the chopped ones in the filling.
I like that nice a smooth, with crispy pecan halves on top.

> What works the best if you have access to them are the little
> "native" pecans, and use all halves. The native pecan halves are
> about half the size of the ones you usually see in the store.

When I was a kid in Oklahoma, there were lots of those kind of trees
around.



Brian