28, Jul 2013

Another iteration of this recipe. The main change is that I left out the pretzels and instead used 1 tsp of very coarse sea salt (which results in occasional salt-crunch-bombs as you chew). I also sprinkled a little flaky sea salt and turbinado sugar on top. Baking time was more like 24-28 minutes.


8 tbsp butter, melted
1 c brown sugar
1 egg
1 tsp vanilla
1 c flour
1 c walnuts, coarsely chopped
1 tsp coarse sea salt
Flake sea salt, turbinado sugar to taste


Chop the walnuts, then toast them in the oven on a baking sheet at 350 for 10 minutes. Meanwhile, melt the butter (about 1 minute in microwave). Mix with sugar. Add the egg and vanilla and mix. Add the flour gradually until completely mixed. Briefly fold in the walnuts, then the coarse salt. Spread in a buttered (or parchment-paper-lined) 8×8 metal pan and bake for 24-28 minutes at 350. Center should still be a little gooey when removed. Cool on a wire rack. The flavor is best once they’ve cooled.