PECAN LACE
About sixty 3-inch wafers
Much of the appeal of these see-through wafers is in their brittle, caramelized texture, so be sure to make them on a dry day.
Preheat the oven to 375°F. Line 2 baking sheets or cookie sheets with parchment paper or silicone liners.
Melt in a medium saucepan:
- 1 ¼ sticks (5 oz or 145g) unsalted butter
Simmer the butter gently, stirring occasionally, until the solids on the bottom of the pan turn light brown, 3 to 4 minutes. Remove from the heat and stir in until blended:
- 1 cup packed (230g) light brown sugar
- ¼ cup (90g) light corn syrup
- 1 tablespoon (15g) milk
- ¼ teaspoon salt
Stir in until combined:
- 1 ½ cups (150g) old-fashioned rolled oats
- ½ cup finely chopped toasted pecans
- 2 tablespoons (15g) all-purpose flour
- 2 teaspoons vanilla
Drop the batter by the teaspoon about 3 ½ inches apart onto the baking sheets. Bake 1 sheet at a time until the cookies are lightly browned, 12 to 14 minutes, rotating the sheet halfway through. Let cool on the sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.