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Pecan Florentines

Ingredients
  Pecan halves 3⁄4 Cup (12 tbs), pulverized
  All purpose flour 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Milk 2 Tablespoon
  Semi sweet chocolate chips 1⁄3 Cup (5.33 tbs)
Directions

Preheat oven to 350°F.
Line cookie sheets with foil; lightly grease foil.
Combine pecans and flour in small bowl.
Combine sugar, syrup, butter and milk in medium saucepan.
Stir over medium heat until mixture comes to a boil.
Remove from heat; stir in flour mixture.
Drop batter by teaspoonfuls about 3 inches apart onto prepared cookie sheets.
Bake 10 to 12 minutes or until lacy and golden brown.
Cool completely on foil.
Place chocolate chips in small heavy-duty plastic bag; close securely.
Set bag in bowl of hot water until chips are melted, being careful not to let any water into bag.
Pat bag dry.
With scissors, snip off a small corner from one side of bag.
Squeeze melted chocolate over cookies to decorate.
Let stand until chocolate is set.
Peel foil off cookies.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Nut

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