Pecan Lace
15m prep 14m cook 29m ready
About sixty 3-inch wafers Much of the appeal of these see-through wafers is in their brittle, caramelized texture, so be sure to make them on a dry day. Preheat the oven to 375°F. Line 2 baking sheets or cookie sheets with parchment paper or silicone liners.
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Ingredients
- 1 ¼ sticks (5 oz or 145g) unsalted butter
- 1 cup packed (230g) light brown sugar
- ¼ cup (90g) light corn syrup
- 1 tablespoon (15g) milk
- ¼ teaspoon salt
- 1 ½ cups (150g) old-fashioned rolled oats
- ½ cup finely chopped toasted pecans
- 2 tablespoons (15g) all-purpose flour
- 2 teaspoons vanilla
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Step 1.
Melt in a medium saucepan: 1 ¼ sticks (5 oz or 145g) unsalted butter
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Step 2.
Simmer the butter gently, stirring occasionally, until the solids on the bottom of the pan turn light brown, 3 to 4 minutes. Remove from the heat and stir in until blended: 1 cup packed (230g) light brown sugar; ¼ cup (90g) light corn syrup; 1 tablespoon (15g) milk; ¼ teaspoon salt
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Step 3.
Stir in until combined: 1 ½ cups (150g) old-fashioned rolled oats; ½ cup finely chopped toasted pecans; 2 tablespoons (15g) all-purpose flour; 2 teaspoons vanilla
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Step 4.
Drop the batter by the teaspoon about 3 ½ inches apart onto the baking sheets. Bake 1 sheet at a time until the cookies are lightly browned, 12 to 14 minutes, rotating the sheet halfway through. Let cool on the sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.
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