Preheat oven to 400°.
Stir together 1 1⁄2 cups (6 oz.) freshly shredded Parmesan cheese and 3⁄4 cup finely chopped toasted pecans in a small bowl.
Spoon cheese mixture by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets, forming mounds.
Flatten each into a 2-inch round, creating an even thickness.
Bake 7 to 10 minutes or until golden brown.
Transfer to a wire rack, and let cool 15 minutes or until crisp.
Store between layers of wax paper in an airtight container up to 3 days.