Pecan Kisses

Impressive and easy for such a short ingredient list.

Pecan Kisses

Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Missie Neville Crawford

Active Time:
10 mins
Total Time:
1 hrs 25 mins
16 cookies

Holiday baking is where pecans really shine. Starting with Pecan Pie for Thanksgiving, through to Christmas where they dazzle in all sorts of showstopping cakes and of course, cookies. With only four ingredients in these Pecan Kisses, the nut’s buttery, sweet flavor is on center stage. Which is why in a cookie like this, it’s important to use fresh pecans—the ones hanging around the pantry from last year are probably well past stale.

The best way to keep your pecans fresh and preserve their nutty aroma, is to store them in the freezer in an airtight container. Pecans stored this way can last you until next Christmas, but we’ll bet after trying these Pecan Kisses, you won’t have any leftover pecans to worry about. 


  • 1 large egg white

  • 3/4 cup packed light brown sugar

  • 1/2 tsp. vanilla extract

  • 2 cups pecans, roughly chopped


  1. Preheat oven to 250°F with racks in top and bottom positions. Line 2 large baking sheets with parchment paper.

  2. Beat egg white in a large bowl with an electric mixer on high speed until soft peaks form, 1 to 2 minutes. Gradually add sugar and vanilla; beat until smooth, about 2 minutes. Fold in pecans. Drop mixture by 1 1/2 tablespoonfuls about 1 inch apart on prepared baking sheets.

  3. Bake in preheated oven for 30 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Turn off oven, and leave cookies inside. Let cool about 30 minutes. Remove from oven. Transfer cookies to a wire rack; let cool completely. Store in an airtight container at room temperature for up to 5 days.

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