Ingredients
- 2 ounces pecans
- 1/4 cup unsalted butter
- 1/3 cup sugar
- 2 Tbsp. light corn syrup
- 1/3 cup all-purpose flour
- pinch of salt
- 1 tsp. vanilla
- 1/2 cup coarsely chopped pecans
Preparation
Step 1
Preheat the oven to 350 degrees. Line 2 baking sheets with nonstick liners or parchment.
In a food processor, grind the 2 ounces of pecans finely and measure out 1/2 cup. In a medium saucepan, heat the butter, sugar, and corn syrup over low heat, stirring often, until the butter melts and the sugar dissolves.
Increase the heat to medium high and stirring constantly, bring the mixture and just a boil. Remove the pot from the heat and stir in the flour and salt until incorporated.
Stir in the vanilla , ground pecans and chopped pecans. Drop the batter by 1 teaspoonfuls 3 inches apart on the baing sheets, about 6 cookies per sheet.
Bake the cookies until evenly light brown, 11 to 12 minutes total. Rotate the cookie sheets at 6 minutes.
Line a wire rack with paper towels. Remove the cookies from the oven, and, as soon as they are firm (this may take a few minutes), use a wide spatlua to remove them to the rack to cool completely.