Pecan Snaps Recipes
PECAN SNACK
These smell like a walk through a county fair, and they taste heavenly!
Provided by Bea Gassman
Categories Appetizers and Snacks Snacks Kids
Time 1h10m
Yield 32
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
- Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.
Nutrition Facts : Calories 116.9 calories, Carbohydrate 6.7 g, Fat 10.2 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 74.4 mg, Sugar 5.3 g
PECAN SNAPS
Make and share this Pecan Snaps recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease a cookie sheet or line with foil.
- In a small bowl stir together brown sugar, melted butter, corn syrup and coffee. Stir in pecan s and flour until combined.
- Drop batter by level teaspoon 3" apart, or a level tablespoon (larger cookies) 5" apart, onto prepared cookie sheet. (Bake only 4 or 5 cookies at a time.) Bake at 350 degrees for 7-8 min.
- for smaller cookies and 8-10 min, for larger cookies.
- or until cookies are bubbly and a deep golden brown.
- Cool cookies on the cookie sheet for 1-2 min.
- or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon.
- when cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack.
- Repeat with remaining cookies, 1 at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 min.
- or until softened.) If desired, carefully brush the top edge of each one with melted semisweet chocolate. (Use a light touch, as the cookies are fragile and will break.) Up to 30 min.
- before serving, in a large mixing bowl beat whipping cream, powdered sugar and espresso powder with an electric mixer on low speed until stiff peaks form.
- Pipe or spoon some of the whipped cream into each cookie. If desired, sprinkle with grated chocolate. - - - - - - - - - - - - - - - - - - NOTES : To make ahead: Bake, shape and cool cookies as directed.
- Arrange in a single layer in a freezer container and freeze for up to 1 month.
- To serve, thaw frozen cookies for 15 min.
- Prepare whipped cream mixture and fill the cookies as directed .
Nutrition Facts : Calories 70.3, Fat 5.4, SaturatedFat 2.7, Cholesterol 13.9, Sodium 14.1, Carbohydrate 5.3, Fiber 0.2, Sugar 3.4, Protein 0.5
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