3 egg whites
Dash salt
1 2/3 cups firmly packed light brown sugar, sifted
1/2 teaspoon vanilla
1 cup roasted and chopped Oregon hazelnuts (about 4 ounces)
2 cups corn flakes
Servings: 48
Beat egg whites and salt together until soft peaks form. Gradually add brown sugar, about 3 tablespoons at a time, beating well after each addition. Fold in vanilla, hazelnuts and corn flakes. Drop by heaping teaspoonful onto greased baking sheets. Bake in a 325º oven for 20 minutes, or until lightly browned.
Yield: 4 dozen
Dash salt
1 2/3 cups firmly packed light brown sugar, sifted
1/2 teaspoon vanilla
1 cup roasted and chopped Oregon hazelnuts (about 4 ounces)
2 cups corn flakes
Servings: 48
Beat egg whites and salt together until soft peaks form. Gradually add brown sugar, about 3 tablespoons at a time, beating well after each addition. Fold in vanilla, hazelnuts and corn flakes. Drop by heaping teaspoonful onto greased baking sheets. Bake in a 325º oven for 20 minutes, or until lightly browned.
Yield: 4 dozen
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