Corn Flake KissesBest To Be Eaten While Fresh

Ingredients

• 12 c chopped pecans
• 2 egg whites room temperature
• 14 tsp salt
• 23 c sugar
• 1 12 c crisp corn flakes

Directions

1. Lay typewriter or smooth brown wrapping paper on baking sheet dont grease
2. Start oven 10 minutes before baking set to slow 300
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 12 dozen