Brown Butter Pecan Balls
Heavenly, buttery pecan balls made with brown butter.
Servings: 24
Ingredients
- 125 gram/1/2 cup brown butter
- 1/4 cup/60ml castor sugar
- 1/2 tspn vanilla essence
- 1/3 cup pecan nuts toasted and finely chopped
- 1 cup/250ml cake wheat flour
- 1/3 cup icing sugar for dusting
Instructions
Brown Butter
- Melt 125g/1/2 cup butter in a l lightly coloured saucepan
- Butter will start to foam as it melts. It will start with a lemon colour then turn to a light brown colour
- Once it starts turning slightly brown remove from the heat. The heat in the pan will brown the butter further until it's a toasty brown
- Pour the butter into a heatproof bowl, allow it to cool and refrigerate
Pecan Balls
- Allow the brown butter to stand for a few minutes until it reaches room temperature
- Preheat oven to 160 degrees Celsius. Line a cookie sheet with parchment paper and set aside
- Cream the butter and sugar until creamy
- Mix in the vanilla essence
- Add the flour, a little at a time until you have a firm but not crumbly dough
- Add the pecan nuts and mix well
- Divide the batter into 24 pieces. Roll them into neat balls
- Place on a cookie sheet and bake at 160 degrees Celsius for 10-15 minutes until it slightly brown on the edges
- The cookies will be very crumbly to the touch. Wait for a few minutes before transferring them to a cooling rack
- Once completely cool roll them in icing sugar twice. The first time will be a little sticky but once it's tolled in the sugar again it will be perfect
- Store in an airtight container