Ingredients
2 cups shelled pecans or walnuts
5 eggs
3/4 cup white sugar
1/2 cup brown sugar
Pinch salt
6 tablespoons (3/4 stick) butter, melted
1 tablespoon vanilla extract
Preparation
1.Preheat the oven to 375. Toast the pecans on a baking sheet in the oven for about 8 minutes. Cool the pecans; coarsely chop half of them and leave the other half intact.
2.Beat the eggs with a mixer until they are foamy. Beat in the sugars, salt and butter. Warm this mixture in a medium saucepan over medium-low heat, stirring occasionally, until it is hot to the touch; do not boil. Stir in the vanilla extract and the pecans.
- Spoon the mixture into a greased or nonstick 12-cup muffin tin; bake 20 minutes, until the mixture shakes like Jell-O but is still quite moist. Cool on a rack and serve warm or at room temperature.
