Ingredients

¼ cup pecan chips 
½ teaspoon marjoram
1 tablespoon olive oil 
1 pound frozen chopped
1 tablespoon dry bread crumbs broccoli, cooked

Directions

1. Sauté pecans in olive oil in small skillet for 2-3 minutes. Add bread crumbs and marjoram, stirring frequently. Remove from heat when toasted. Add celery, onion.
2. Toss cooked broccoli with topping mixture.