The year, 1975, pregnant and EXPECTING that around Christmas I wouldn't be baking. Daughter born, Dec. 20th. I decided to bake gifts ahead of time & freeze. Found this recipe in my husband's mom's older than me cookbook. I managed to squeeze in more pecans in my recipe. Tried freezing them to keep kids from eating, that didn't work. And NO, there isn't any flour, cream of tartar, been asked that before. Simple ingredients. I walked outside in the dark, to the warehouse for my made it years ago cookbook tonight, so I can share this family favorite with the world. Maybe more later.
1Preheat oven to 300 degrees F. Beat Egg Whites until peaks form. Add the Brown Sugar gradually, & Vanilla Extract, as you use your electric mixer. For the Pecans you gently STIR them in, to coat well.
2At this point you can use parchment paper on the cookie sheet, or spray cookie sheet with Pam or just lightly coat with some vegetable oil, very lightly. Wipe off excess. This will help in the pecans once cooked less likely to stick. Oh and now they sell something just for not sticking and baking.
3Next you are going to do the hardest part...laying each coated pecan on the cookie sheet with some room in between. Bake approximately 30 minutes until lightly browned. Park cookie sheet on a cookie rack to cool a bit. Easy with the spatula getting them off the cookie sheet. Seal in an airtight container.
4You can freeze these to wait on the holiday but trust me, they are just as good eaten straight out of the freezer. If any broken pieces of pecans, no sweat, just use a spoon and spoon up a wad of a size that works for you and bake away. The pecan halves makes for a nice presentation and shows effort on your part.