Ingredients:
1/4 cup butter
1/4 cup packed brown sugar
1/4 cup light corn syrup
3 1/2 tablespoons all-purpose flour
1/2 cup ground pecans
1/2 teaspoon vanilla extract
vanilla ice cream
fresh berries
Directions:
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 inches apart onto parchment paper-lined baking sheets.
Bake at 325F 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.
Servings: 12
Time preparation: 15 min.
Time total: 25 min.