Ingredients:

  • 1/2 cup (60g) Pecans, very finely chopped
  • 1/2 cup (115g) Unsalted butter, cubed
  • 1/2 cup (100g) Light brown sugar, packed
  • 1 tablespoon Light corn syrup
  • 1/4 teaspoon Fine sea salt
  • 1/2 teaspoon Pure vanilla extract
  • 1/2 cup (65g) All-purpose flour
  • 4 oz (115g) Dark chocolate (60% cacao or higher), chopped
  • 1/3 cup (80ml) Heavy cream
  • 1 tablespoon Unsalted butter, room temperature

Instructions:

  1. In a heavy-bottomed saucepan over medium heat, combine 115g butter, brown sugar, corn syrup, and salt. Bring to a gentle boil while stirring constantly. Remove from heat immediately once bubbling.
  2. Stir in the finely chopped pecans and vanilla extract, then gently fold in the flour until just combined and the batter is glossy.
  3. Preheat oven to 350°F (175°C). Drop rounded teaspoons of batter onto silicone-lined baking sheets, spacing 4 inches apart. Bake for 6–8 minutes until deep amber.
  4. Let cookies rest for 60-90 seconds until firm enough to lift. Drape over the back of an inverted muffin tin to mold into a cup shape. Cool for 5 minutes.
  5. Make the filling: Heat heavy cream until simmering, then pour over chopped chocolate. Let sit for 2 minutes, whisk until smooth, and stir in 1 tablespoon of butter. Spoon into cooled lace cups.