Caramel pecan cookie
The delicious sweet and crunchy bolita de nuez cookie from Peru was a hit here at home so I really enjoyed making a variation. I made a caramel pecan cookie with ingredients typical of Peru and South America. Instead of brazil nuts I used pecans. The pecan tree is native to the southern United States but thrives in Peru’s climate. The pecans give the cookie a more intense nutty flavor. I mixed in the typical Peruvian inca berry, also known as Cape gooseberry or physalis. You can buy fresh or dried berries, but I used dried ones for a slightly sour taste. This cookie gets its dark caramel flavor from the dulce de leche and a sprinkling of crunchy salt flakes give the cookie just that little kick. I had a few tempting tasty Werther’s Original candies lying around and I crushed them into fine powder and mixed them with some icing sugar for a delicious sweet caramel coating. Very tempting these little bites!
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Caramel pecan cookie
For about 20 cookies
125 grams (1 cup) pecan nuts
50 grams (¼cup) of dried Inca berries
100 (3½ oz) grams rich tea biscuits
200 grams (⅔ cup) of dulce de leche
seeds of 1 vanilla pod
½ tsp salt flakes
4 Werther’s Original candies (optional)
2-3 tablespoons icing sugar to coat
Pulse the nuts, berries and biscuits in a food processor into medium-coarse crumb.
Add the dulce de leche, vanilla and salt and mix very well. Add some extra dulce de leech if the dough does not stick together well.
Grind or crush the Werther’s Originals into fine powder and mix them with the icing sugar.
Form batons or balls of about 25 grams of the mixture, and roll in the powdered sugar mixture.
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