Ingredients
1/4 cup butter1/4 cup packed brown sugar1/4 cup light corn syrup3-1/2 tablespoons all-purpose flour1/2 cup ground pecans1/2 teaspoon vanilla extractVanilla ice cream and fresh berries
Preparation
In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla.
Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown.
Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries.
