These delicate cookies are great by themselves with a nice cup of tea or coffee. And can be shaped into cups while they are still hot and pliable and filled with fruit, mousses, etc.
1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup
In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil.
Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.
Bake about 12 minutes, or until the active bubbling subsides.
Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula.