Place the rack in the center of the oven. Preheat the oven to 325 degrees.
Line a cookie sheet with parchment paper. In a saucepan combine the sugar
and water over medium heat and stir until the mixture comes to a boil. Let
it boil for a few minutes to 234 degrees (soft-ball stage). Remove the
saucepan from the heat but keep it warm. Quickly, in a large, grease-free
mixing bowl beat the egg whites at a slow steady speed. When they begin to
stiffen, pour in the warm sugar syrup in a thin stream and continue to
beat for a few more minutes until the meringue is thick, glossy, and cool.
Beat in the butterscotch and use a rubber spatula to fold in the flour.
Arrange the pecan halves at 1 1/2-inch intervals on the prepared cookie
sheet. Drop shallow tablespoonfuls of meringue over them. Bake the cookies
at 325 degrees for about 20 minutes, until they feel dry. Remove them from
the cookie sheet with a spatula.
Yield: 3-4 dozen cookies.