Mamaw Soles Pecan Puffs

Stacey Exley


This recipe has been passed down three generations now that I know of and I just recently been able to get this one and I've been wanting it for over 20 years. I have found other recipes very close to this one but nothing is as good as Mamaw’s. I’m very happy and pleased to share these with all of you hope you enjoy.

★★★★★ 4 votes
10 (5 per serving)
30 Min
20 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh these are addicting! The brown sugar adds almost a buttery flavor to these cookies. You may want to hide them. Keep 'em on the kitchen counter, and I think they'll disappear in an instant!


2 large
egg whites
1 c
light brown sugar (packed)
1 tsp
pure vanilla extract (imitation is fine)
1 pkg
pecans, halved (med - lg bag, about 8 oz.)


1Preheat oven to 250.
Beat egg whites till stiff. When your egg whites get fluffy... STOP! If you overbeat them, they will liquify again.

~You will get more volume when beating egg whites if you first bring them to room temperature.
~Avoid aluminum bowls which can cause whites to turn gray.
2Slowly fold in brown sugar and vanilla. (do not mix)

*Tip: wooden spoon works best
3Spray a cookie sheet with Pam or other cooking spray.
4Dip your pecan halves into the mix and put on your cookie sheet leave enough room for the puffs to spread (about half dollar size). Repeat till your cookie sheet is full.
5Bake at 250 for about 20 minutes or till golden brown.
6Let sit for about a minute after removing from oven will help making removal easier. Repeat step four and five until all pecans or mix have been used.

About this Recipe

Main Ingredient: Nuts
Regional Style: American
Collection: Mom Made It Best
Other Tag: Quick & Easy