Sugar syrup or cookie dough interferes with the parching of pecans so you will not get maximum pecan flavor. To maximize pecan flavor, first roast your pecans with a tiny bit of melted butter (about one teaspoon per cup) to barely coat some of the surfaces. Roast carefully and for cookies slightly under roast but make sure fragrant. Remove pecans quickly from roasting pan to avoid over roasting. Prior to chopping for cookies dust lightly with super fine sea salt. The butter helps the pecan oils spread around the nut surfaces and the salt enhance the flavor. She in the cookies before you eat them all up!

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