INGREDIENTS:
| 1 cup light brown sugar -- firmly packed |
2 tablespoons ground pecans |
| 1 tablespoon bourbon or dark rum |
1 tablespoon cornstarch |
| 1 egg white -- room temperature |
pinch cream of tartar |
| 2 cups pecan halves or Jumbo Halves
www.pecan.com |
pinch salt |
Preheat oven to 300 F.
1. Butter baking sheets.
2. In a bowl whisk brown sugar, ground pecans and cornstarch. Add bourbon, whisk until well blended.
3. In another bowl, beat egg white with cream of tartar and salt until hold stiff peaks. Stir 1/3 of egg white mixture into sugar mixture
and fold in remaining white. Add pecan halves, stirring to coat well. Arrange the pecan halves on a baking sheets, rounded sides up.
4. Bake in batches in the middle of oven for 12 minutes or until puffed and golden brown.
5. Let nuggets cool for 1 minute and transfer to racks to cool.
6. Store in airtight containers for up to 1 week.
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