Many people in Texas have a pecan tree or know at least one friend that does.  Each year, we get more pecans than we can immediately eat, so we gather, shell, and freeze all we can.  This is one recipe that Aunt Kati got from Gigi’s mom to use those coveted fresh pecans, and it is a holiday favorite.  It is pretty quick to make depending on the number of batches you want.  Just make sure you have plenty of counter space to allow the clusters to cool down.

Ingredients

• 3 tablespoons butter
• 3 cups pecan halves
• ¾ pound almond bark

Instructions

• Heat oven to 300 degrees Fahrenheit.
• Place butter on a jelly roll pan and melt in the oven.
• Add the pecans to the jelly roll pan and coat in butter. (Carefully stir while still in the jelly roll pan.)
• Place coated pecans in the oven and toast for 15 minutes.
• Remove from the oven, stir the pecans while still in the jelly roll pan. Place back in the oven for another 15 minutes.
• While the pecans are toasting, melt your almond bark.
• Pour pecans into the melted almond bark and stir to coat.
• Drop spoonfuls of coated pecans onto wax paper and allow to cool. (Decide what size you want your clusters to be. Smaller clusters tend to be eaten faster when snacking.)

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8