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A sweet buttery cookie filled with pecans. A classic New Orleans cookie
Recipe type: cookies/candy
Cuisine: Southern
Serves: 40 cookies
  • 1½ cups granulated sugar
  • ¾ cups light brown sugar, packed
  • 1 tsp. kosher salt
  • 1½ cups pecans, chopped (roasted if desired)
  • ½ cup skim milk
  • 1 stick butter (1/2 cup)
  • 2 tsp. Bourbon (optional)
  • 1 tsp. vanilla extract
  1. Line two cookie sheets or kitchen counter with parchment paper.
  2. Add all ingredients in a large pot with a candy thermometer attached. Over medium high heat, stir constantly with a wooden spoon until it reaches 236 degrees (soft ball stage).
  3. Take off of the heat and stir for a minute. With a large spoon or small cookie scoop; place onto prepared parchment paper.
  4. Let cool completely. Store in an airtight container
If the cookies cool to quickly before you can scoop it all out, you can do this. Add the pot back to the stove; over low heat, add about 2 teaspoons of milk and re-melt it. I had to do this and it worked out fine. You must work quick with this recipe.

Recipe from Duff Goldman (Food Network)
Recipe by Peanut Butter and Peppers at