Ingredients Jump to Instructions ↓

  1. 1 cup dark brown sugar

  2. 2 Tbs Flour - For Passover, substitute Matzoh CAKE meal

  3. 1/2 tsp salt I (at least) double this amount in a single recipe a little less than doubled for a double recipe.

  4. 1 egg white, beaten stiff but not dry

  5. 1 tsp. Vanilla

  6. 2 cups pecans (I used only ONE cup of pecans (chopped) for a double recipe. This is personal preference - use more if you want. More pecans will result in a thicker, more voluminous cookie.

Instructions Jump to Ingredients ↑

  1. Sift sugars, flour (or cake meal) and salt together. Fold in egg white and vanilla Fold in nuts carefully *I add quite a bit more salt than is called for in the recipe. This is, obviously, a personal preference. If you enjoy the salty/sweetness of Kettle Korn, salted caramel, etc., I strongly recommend this.

  2. Drop bits (less than 1 tsp.) on well-buttered cookie sheet. (I think parchment-lined cookie sheets are better they became greasy and flimsy on a buttered pan, but that could be due to the fact that I didnt cook that particular batch long enough.

  3. Bake @ 275 degrees, 20-35 minutes, or just until firm. Maybe its my oven, but they never take that long to cook. Just take them out when they start looking dry on top.

  4. Cool them on the baking sheet for a few minutes before transferring them to cooling racks. Otherwise they will fall apart on your spatula.


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