Butter Pecan Yoghurt Topping

1/2 cup flour

1/3 cup firmly packed light brown sugar

3 tablespoons butter, softened

1/2 cup chopped pecans

Preheat oven to 350 degrees F. Cover a cookie sheet with foil.
In a medium bowl, combine flour and brown sugar.
With pastry blender or fingertips, work in butter until mixture is crumbly; stir in pecans.
Spread in a thin layer on prepared cookie sheet, patting evenly.
Bake about 15 minutes, or until mixture is lightly toasted; cool on cookie sheet.
Store mixture in airtight container up to 3 weeks.
Use as a topping for yoghurt, ice cream, frozen yoghurt or pudding.

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