Also on these boards
1 cup sugar 2/3 cup light corn syrup 1/3 cup butter 2 large eggs 1 1/2 cups chopped pecans 1 teaspoon vanilla extract 1/8 teaspoon salt In a medium saucepan, combine the sugar, corn syrup, butter and eggs. Stir in the pecans, vanilla and salt. Bring to a boil over medium heat, reduce the heat and simmer 10 minutes.
Chocolate crinkle soft, melt-in-your-mouth cake like cookie made with a mixture of gluten free flours. Perfect with a cup of tea or coffee.