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Pecan Crispies

Pecan Crispies

Pecan Crispies
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Author Cookie Madness


  • 1 1/3 cups pecan halves 150 grams
  • 1 3/4 cup powdered sugar 190 grams
  • 1/3 cup unsweetened cocoa powder 30 grams
  • 1/8 teaspoon salt
  • 2 large cold egg whites 70 grams
  • 1/2 teaspoon vanilla
  • Chopped chocolate or chocolate chips


  • Preheat oven to 400 degrees F. Lay pecans on a rimmed cookie sheet and toast for 6-8 minutes or until they start to release their oils and become shiny. Let the pecans cool, then coarsely chop.
  • Have ready two large baking sheets lined with parchment.
  • In a medium bowl, stir or sift (I just stir) together the powdered sugar, cocoa powder and salt.
  • In a large metal or glass mixing bowl, beat the egg whites with an electric mixer (I use a handheld) until soft peaks start to form.
  • Turn off mixer and using a heavy duty scraper, stir in powdered sugar/cocoa mixture, scraping sides of bowl. With the electric mixer, beat on high for minute or until smooth and shiny (mixture will not be stiff, but more like a thick glue). Beat in vanilla. Fold in the pecans. The mixture may still be runny at this point, so you may need to work quickly.
  • Drop the nut mixture onto the baking sheets (6 to a sheet) by rounded tablespoonfuls spacing about 2 inches apart. Bake the cookies or 5 minutes at 400,
  • Reduce heat to 325 and continue to bake the cookies for another 8 to 10 minutes or until they appear dry and set.
  • Allow the cookies to cool completely on the baking sheet, then peel away from the parchment.


I like to make these with good quality natural cocoa powder, but Cocoa Rouge, a Dutch chocolate powder, also works well.