- 2 egg whites
- 1 cup sugar
- 1/2 stick unsalted butter, melted
- 1 pound shelled pecans
Heat oven to 325. Line baking sheet with aluminum foil.
In a large bowl, beat egg whites until soft peaks form. Beat in sugar and butter until well blended. Add nuts; stir until nuts are covered with egg white mixture. Pour nuts on baking sheet, spreading to cover bottom.
Bake 30 to 40 minutes, stirring every 15 minutes until golden brown. Remove from oven; cool in pan. Store in airtight container.
Use any type of nut you prefer
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.