- 2 cups Brazil nuts, coarsely chopped
- 1 cup firmly packed light brown sugar
- 1 cup firmly packed dark brown sugar
- 2 egg whites
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
How to Make It
Combine nuts and sugar in container of an electric blender; process until mixture resembles coarse meal. Set aside.
Combine egg whites (at room temperature) and salt in a large mixing bowl; beat until stiff but not dry. Fold in nut-sugar mixture and vanilla.
Drop by teaspoonfuls onto aluminum foil-lined cookie sheets. Bake at 325° for 10 minutes. Cool completely on cookie sheets. Remove from aluminum foil to serve.