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Pecan Florentines

creative.chef's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2114 Calories from Fat 1117

% Daily Value*

Total Fat 131 g201.2%

Saturated Fat 40.3 g201.5%

Trans Fat 0 g

Cholesterol 124 mg41.3%

Sodium 244.3 mg10.2%

Total Carbohydrates 240 g80%

Dietary Fiber 11 g44.2%

Sugars 122.3 g

Protein 19 g37.6%

Vitamin A 29.8% Vitamin C 1.8%

Calcium 19.9% Iron 32.9%

*Based on a 2000 Calorie diet

Pecan Florentines Recipe