Makes 6 “cups”
1/4 cup flour
1/4 cup finely chopped pecans
2 tablespoons light or dark corn syrup
2 tablespoons firmly packed brown sugar
2 tablespoons margarine or butter
Preheat oven to 350°F. In small bowl stir flour and pecans; set aside. In 1-quart saucepan combine corn syrup, brown sugar and margarine. Stirring constantly, bring to boil over medium heat. Remove from heat. Gradually stir in flour mixture. Drop mixture by heaping tablespoonfuls onto foil-lined cookie sheet, 3 inches apart. (Place only 2 on each cookie sheet.) Bake 10 to 12 minutes. Cool on wire rack until foil may easily be peeled off, 3 to 4 minutes. Remove foil. Place cookies lace-side down on foil-lined cookie sheet. Heat in 350°F oven 1 to 2 minutes. Remove from foil, 1 at a time. Place over inverted (5 to 6 ounce) custard cup or muffin cup; press sides down to form cup. Cool slightly. Store in tightly-covered container.
Fill with Chocolate Mousse, ice cream or fresh fruit