Directions:
- Place chopped pecans in a single layer in a shallow pan.
- Bake at 350° for 7 minutes or until pecans are lightly toasted, stirring occasionally.
- Beat egg whites, cream of tartar, and salt at medium speed with a heavy-duty electric stand mixer until frothy; increase speed to high, and gradually add brown sugar, beating until stiff peaks form. Gently fold in toasted chopped pecans.
- Drop batter by heaping teaspoonfuls 1 inch apart onto lightly greased aluminum foil-lined baking sheets. Press 1 pecan half into each cookie, flattening slightly.
- Bake at 325° for 33 minutes or until pecan halves are toasted and cookies are lightly golden. Let cool on baking sheet 1 minute. Transfer to wire racks; let cool 20 minutes. (Cookies will crisp while cooling.) Store in airtight containers up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2569.28 Kcal (10757 kJ) | ||
| Calories from fat | 1575.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 175.08g | 269% | |
|---|---|---|---|
| Sodium | 325.59mg | 14% | |
| Potassium | 1580.92mg | 34% | |
| Total Carbs | 250.18g | 83% | |
| Sugars | 223.85g | 895% | |
| Dietary Fiber | 21.29g | 85% | |
| Protein | 34.55g | 69% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 9.3mg | 52% | |
| Calcium | 360mg | 36% | |
| Amount Per 100 g | |||
| Calories | 461.6 Kcal (1933 kJ) | ||
| Calories from fat | 283.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.46g | 269% | |
|---|---|---|---|
| Sodium | 58.5mg | 14% | |
| Potassium | 284.03mg | 34% | |
| Total Carbs | 44.95g | 83% | |
| Sugars | 40.22g | 895% | |
| Dietary Fiber | 3.83g | 85% | |
| Protein | 6.21g | 69% | |
| Vitamin C | 0.4mg | 4% | |
| Iron | 1.7mg | 52% | |
| Calcium | 64.7mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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