“These caramel beauties can be shaped while they are cooling, to become edible bowls for exotic desserts. If left on the parchment to cool, they will become a caramel-colored snowflake of flavor. Drizzle chocolate on them after cooling for an added bonus.” - by Jim Jeremiah
Ingredients
Adjust Servings
Original recipe yields 30 cookies
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
- Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.
Nutrition
Amount Per Serving (30 total)
- Calories
- 190 cal
- 10%
- Fat
- 11.4 g
- 18%
- Carbs
- 22.1 g
- 7%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"if you are looking to make florentine lace type cookies, this is not the one to use. these come out more cookie like than lace like....way too much flour. at least that's how mine came out. too thi..." See moreck and not wafer like which is what i was looking for and hence too hard a bite. i found a recipe on food network i am going to try with way less flour and more butter to get that wafer thin cookie. sorry."
Julie
"These were very easy to make. I shaped them into dessert bowls and filled them with a no-bake cheesecake filling and fresh berries. Everyone raved about them and said they looked complicated to make..." See more. I will use this recipe over and over when I need to impress!"
Cranky Food Scientist
"This recipe is good but you must be prepared to experiment with your oven temperature a little. I found cooling the entire mixture and rolling the dough into small balls gave the best result. I also u..." See moresed a convection oven and just lowered the temp to 325 which gave a more even tone to the cookie. Don't let them get too brown on the edges or they may be slightly bitter. Use parchment paper. If you are cheap you can wipe off the parchment paper a few times with a paper towel or reuse. Also be wary of spreading. If you cool it completely they spread a little less and you can get about 8 cookies on a standard cookie sheet without them touching. Great simple recipe. With small cookies I was actually able to make about 100 cookies."
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