4 c. raw pecans
3 egg whites
1 1/2 t. vanilla
1/2 – 3/4 c. real maple syrup
Spread 4 cups of pecans on a cookie sheet. Roast in a 200 degree oven until lightly browned, about 2-3 hours. Let cool.
Beat 3 cold egg whites until stiff peaks form. While continuing to beat, slowly add a pinch of salt, vanilla and maple syrup. Continue to beat for 3-4 minutes. Egg mixture will be come light brown and shiny. Fold in roasted pecans. Spread on buttered cookie sheet, keeping pecans separated. Return to 200 degree oven and bake until egg white mixture is hard.
Cool and break apart when fully hardened.
Recipe Provided by Broken Arrow Farmers Market
Posted: Thu, December 11, 2014