Recipe for cooking texas pecan nuggets

Recipes from the Southwest US :: Southwestern Appetizers and Snacks

4 1/2 (four and a half) c. pecans, finely chopped
1 3/4 (one and three-fourth) c. brown sugar, loosely scooped, not packed
1 c. finely grated coconut
1/4 tsp. salt
2 Tbsp. honey
4 large egg whites
1/2 tsp. vanilla extract

Preheat oven to 350 degrees fahrenheit.

In large bowl, mix pecans, brown sugar, coconut and salt. Add honey, egg whites and vanilla extract; blend by hand or with a rubber spatula just until ingredients hold together.

On a baking sheet lined with parchment baking paper or foil, drop batter by rounded Tbsp. 1 in. apart. Bake about 12 mins. or until light golden brown. Do not over-bake. Cool completely on lined cookie sheet.

If cookies stick, peel paper or foil from cookies. To store, layer cookies between fresh parchment paper in airtight container.

NOTE: Bake on a dry day. Humidity makes these cookies very sticky. Makes 4 dozen nuggets.