Corn Flake Kisses(Best To Be Eaten While Fresh.)

• 1/2 c. chopped pecans
• 2 egg whites, room temperature
• 1/4 tsp. salt
• 2/3 c. sugar
• 1 1/2 c. crisp corn flakes

1. Lay typewriter or smooth brown wrapping paper on baking sheet; don't grease.
2. Start oven 10 minutes before baking; set to slow (300u0b0).
3. Chop nuts.
4. Put whites into 2-quart mixing bowl; add salt and beat with rotary beater until stiff enough to hold soft rounded peaks.
5. Add sugar in 4 portions, beating until shiny peaks that curve at tips form.
6. Remove beater; use fork.
7. Fold nuts in gently, then corn flakes until just distributed.
8. Drop about heaping teaspoonfuls from fork 2 inches apart onto prepared sheet.
9. Bake 25 to 30 minutes or until just golden brown and dry enough to hold shape.
10. Remove at once from paper to cake rack to cool.
11. Store no longer than a day.
12. Makes 10 1/2 dozen.

pecans, egg whites, salt, sugar, corn flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656752 (may not work)