3 pounds Brown sugar
2 1/2 pounds Unsalted butter
3 3/4 pounds Dark corn syrup
3 pounds All-purpose flour
2 1/2 pounds Pecans, °finely chopped
Yield: 8 Dozen
1. Combine the sugar, butter and corn syrup in a large, heavy saucepan. Bring to a boil.
2. Mix the flour and nuts together.
3. As soon as the sugar mixture comes to a full rolling boil, start timing it. Let it boil for 3 minutes. Remove from the heat and stir in the flour-nut mixture. Pour into a hotel pan and cool completely.
4. Use a small portion scoop to make equal-sized balls of dough. Flatten out the balls of dough and place on a silicone baking mat or paper-lined sheet pans.
5. Bake at 325°F (160°C) until very dark brown and no longer moist in center, approximately 15 to 18 minutes. Remove from oven and shape as desired.
Notes: Method: Wafer Cookie
2 1/2 pounds Unsalted butter
3 3/4 pounds Dark corn syrup
3 pounds All-purpose flour
2 1/2 pounds Pecans, °finely chopped
Yield: 8 Dozen
1. Combine the sugar, butter and corn syrup in a large, heavy saucepan. Bring to a boil.
2. Mix the flour and nuts together.
3. As soon as the sugar mixture comes to a full rolling boil, start timing it. Let it boil for 3 minutes. Remove from the heat and stir in the flour-nut mixture. Pour into a hotel pan and cool completely.
4. Use a small portion scoop to make equal-sized balls of dough. Flatten out the balls of dough and place on a silicone baking mat or paper-lined sheet pans.
5. Bake at 325°F (160°C) until very dark brown and no longer moist in center, approximately 15 to 18 minutes. Remove from oven and shape as desired.
Notes: Method: Wafer Cookie
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