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 in. apart onto parchment paper-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. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.62 Kcal (639 kJ) | ||
| Calories from fat | 100.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 17% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 3% | |
| Sodium | 6.32mg | 0% | |
| Potassium | 49.36mg | 1% | |
| Total Carbs | 13.7g | 5% | |
| Sugars | 10.33g | 41% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 1.23g | 2% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 13mg | 1% | |
| Amount Per 100 g | |||
| Calories | 496.06 Kcal (2077 kJ) | ||
| Calories from fat | 325.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.16g | 17% | |
|---|---|---|---|
| Cholesterol | 33.05mg | 3% | |
| Sodium | 20.55mg | 0% | |
| Potassium | 160.43mg | 1% | |
| Total Carbs | 44.52g | 5% | |
| Sugars | 33.59g | 41% | |
| Dietary Fiber | 2.88g | 4% | |
| Protein | 3.99g | 2% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 1.1mg | 2% | |
| Calcium | 42.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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