These weren't a big hit at the party, but they were okay. Hubby didn't care for them, but he doesn't like pecans. I made some without the pecans and he thought it was dry and not too flavorful. A little disappointed in the results, but to get rid of ingredients around the house, they are okay.

This was a pretty good recipe. I made it exactly as written, with two notes: given a choice, I used margarine instead of butter; and the all-purpose flour used was unbleached. I made the crisps kind of small, so my yield was 12 instead of 8. I baked the first 8 for 17 minutes, and the remaining 4 for the full 20 minutes. Even then, they didn't really get "golden brown", but I live above 6000 feet, so that probably affected the baking. Still, I gobbled down a half-dozen of the crisps right after they cooled off. That's always a good sign! I might give these a 5-star rating if they were cheesier, and a little less flour-y. Even still, I'll give them 4 stars, and I'm planning on making them again soon. (One ingredient note: I found that the amount of pecan halves specified is too much. Even at one pecan half for each of a dozen crisps, I needed less than 1/4 cup of them.)