I am a pretty big fan of all the Blue Diamond almond "nut thins*" but I'd never tried this pecan situation before. The Dunns are huge eaters of cheese and therefore cracker aficionados - and nut thins were on the Christmas table long before I'd even heard of gluten. Pair with aged Gouda, green grapes, and maybe a frosty glass of Vinho Verde? Are you allowed to call a wine glass 'frosty'? The butterscotchy element of the Gouda will perfectly match the sweet pecan aftertaste of these crunchy, (buttery) delights.
*There is a storefront in Times Square called "Nut Castle." Just sharing that fact with all of you.
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