Pecan Crunch

Makes 10 to 12

I invented this for someone who loves Pecans.  I didn't actually know what it would be when I wrote the menu.  I just wrote "pecan crunch" and developed it afterward.  It turned out to be a big hit and I've made it a number of times since.  You must have a silpat to bake these on.  They are very very thing delicate cookies with big chunks of pecans in them.  If you roast the pecans before adding them to the recipe they will taste even better!  (That is true of all recipes that you add nuts to!

4 tablespoons unsalted butter

2 tabelspoons light corn syrup

1/2  cup light brown sugar

pinch of salt

1 tablespoon cake flour (regular flour can be substituted)

1 cup coarsely chopped pecans, roasted

1.  Preheat over to 375 degrees.

2.  Melt butter and corn syrup over medium heat.  Add brown sugar and salt.  Cook and stir until sugar dissolves.

3.  Add pecans and flour and stir to combine.  While the mixture is still hot, drop spoonfuls in the little mounds on the silpat baking mat.  The mixture will spread very thinly as it bakes, so I usually only get six to one baking sheet.

4.  Bake for 10 to 12 minutes.  Remove and let them harden to set up.  Gently use the spatula to remove them to a cooling rack.

5.  These can be made in advance and stored in an airtight container.