These arent anything like French macaron or coconut macaroons!

Makes 40


You will need:


3 cups sugar

2 cups whole milk

4 tablespoons light syrup

1 cinnamon stick

pinch of baking powder

3 tablespoons butter

1 teaspoon vanilla extract

40 pecans

  1. Put all ingredients except vanilla and nuts in a heavy duty pot.
  2. Bring to a boil and let simmer.
  3. Stir until the sugar has dissolved.
  4. Let it simmer for another 20–25 minutes, until 236°F on a sugar thermometer.
  5. Remove from the heat and take out the cinnamon stick.
  6. Cool for 30 minutes and add the vanilla.
  7. Stir for 5 minutes with a wooden spoon.
  8. Place the caramel in a piping bag and pipe out small “cookies” on parchment paper.
  9. Place a pecan on each.


You will need a sugar thermometer to make these.

Photography by Food+styling by Marianne P Gjengedal | Photography by Klaudia Iga/Aina C. Hole Studio

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