Pecan Clouds Recipes

Steps:

• In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in airtight container.

Steps:

• Preheat oven to 275 degrees F.
• Grease baking sheets.
• In a large mixer bowl at high speed, beat egg whites, vanilla, cream of tartar and salt until soft peaks form.
• Gradually add sugar and, if desired, a few drops of food color and beat until very stiff and glossy and sugar is almost dissolved.
• By hand, fold in pecans and chips.
• Drop by well-rounded teaspoonfuls about 1 inch apart on baking sheets.
• Bake for 20 to 25 minutes or until set and dry to the touch.
• Cool cookies on baking sheets for 1 minute.
• Carefully transfer cookies to wire racks to cool.
• Store in an airtight container in a cool place.

Steps:

• Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside. , Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan., Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated. , Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.