Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Texas pecan nuggets
Date: November 20, 2007
4 1/2 normal cups pecans, finely chopped
1 3/4 normal cups brown sugar, loosely scooped, not packed
1 normal cup finely grated coconut
1/4 teaspoon salt
2 tablespoons honey
4 large chicken egg whites
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In large bowl, mix pecans, brown sugar, coconut and salt. Add honey, chicken 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 tablespoons 1 inch apart. Bake about 12 minutes 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.