Photo: Molly Mears
Estimated Nutrition (whole recipe, rough)
216
Calories
9g
Protein
6g
Fat
31g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 egg whites
- dash salt
- 1 2/3 cups firmly packed, light brown sugar, sifted
- 1/2 tsp vanilla
- 1 cup roasted & chopped Oregon hazelnuts (about 4 ounces)
- 2 cups corn flakes
Directions
1
Beat egg whites and salt together until soft peaks form.
2
Gradually add brown sugar, about 3 Tablespoons at a time, beating well after each addition.
3
Fold in vanilla, hazelnuts and corn flakes.
4
Drop by heaping teaspoonsful onto greased baking sheets.
5
Bake in a 325 oven for 20 minutes, or until lightly browned.
Recipe sourced from
fandom