- Vanilla Almondmilk
- Shelf Stable Vanilla Almondmilk
- Cook Time
- 14 Minutes
No nutritional info available at this time.
Place a rack in middle of oven; preheat to 350°F. Toss pecans, maple syrup, and ½ teaspoon of salt in a medium bowl.
Scrape onto a rimmed baking sheet lined with a silicone baking mat or parchment paper and spread nuts into a single layer.
Bake until pecans are slightly darkened and syrup is dark and bubbling, 15–20 minutes.
Remove from oven and carefully toss pecans in hot syrup to coat again. Let cool on baking sheet until caramel hardens, about 30 minutes.
Break up candied pecans into pieces; discard any burned bits. Reduce oven temperature to 325°F.
Generously butter a 10″ cast-iron or stainless-steel skillet; line bottom with a round of parchment paper and butter parchment.
Pulse flour, brown sugar, half of candied pecans, and 1¼ teaspoon salt in a food processor until nuts are finely chopped. Add egg, 1 tablespoon vanilla, and remaining 10 tablespoons of butter and process until a shaggy dough forms.
Transfer dough to a large bowl and knead a couple of times just to bring it together. Using damp hands, pat dough evenly into skillet, extending all the way to the sides of the pan.
Bake cookie until edges are golden brown and center is slightly puffed, 30–35 minutes.
Let cool in skillet 1 hour. Invert cookie onto a cutting board and cut into 8 wedges. Turn right side up and transfer to a wire rack set inside a rimmed baking sheet.
Whisk powdered sugar and Almond Breeze® Almondmilk Nog together. Drizzle glaze over wedges and sprinkle with sanding sugar. Let sit until glaze is set.