Crispy Witches' Hats

• 1/4 cup heavy cream
• 9 ounces semisweet chocolate, chopped
• 1/2 cup plus 2 tablespoons pecan pieces
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, cut into pieces
• 1/4 cup packed dark brown sugar
• 1/4 cup light corn syrup
• 1/4 teaspoon pure vanilla extract

1. In a small saucepan, bring the cream to a boil.
2. Off the heat, stir in 4 ounces of the chocolate and let stand for 1 minute, then whisk until smooth.
3. Transfer to a bowl and let the ganache cool.
4. In a food processor, combine the pecans with the flour and salt and pulse until finely ground.
5. In a medium saucepan, combine the butter, brown sugar and corn syrup and bring to a boil, stirring.
6. Remove from the heat and add the vanilla and ground pecan mixture.
7. Transfer the batter to a bowl and refrigerate until firm, about 2 hours.
8. Preheat the oven to 350.
9. Scoop 48 level teaspoons of the batter and roll each into a ball.
10. Place 8 balls on a large ungreased cookie sheet, 4 inches apart.
11. Keep the rest of the balls refrigerated.
12. Bake the cookies for 9 minutes, or until they stop bubbling.
13. Set the baking sheet on a wire rack and let the cookies cool for 3 minutes.
14. Working very quickly, form 4 of the cookies into cones: Carefully lift 1 cookie at a time with a spatula and roll it, bumpy side out, into a cone shape.
15. Press the seam to close, transfer to a wire rack and let cool.
16. Transfer the remaining 4 flat cookies to the rack.
17. Repeat with the remaining balls, forming half into cones and transferring the remaining flat cookies to a wire rack to cool.
18. Between batches, run the underside of the baking sheet under cool water and wipe it dry.
19. Line 2 baking sheets with wax paper.
20. In a small saucepan, melt the remaining 5 ounces of chocolate.
21. Using a small pastry brush, brush the chocolate all over the bumpy surface of the cones and the flat cookies and transfer them to the prepared sheets; warm the chocolate if it becomes too thick.
22. Refrigerate the cookies just until the chocolate is set.
23. Fill a pastry bag fitted with a 1/8-inch plain tip with the chocolate ganache.
24. Pipe a ring of ganache on a flat cookie, about the size of the rim of a cone.
25. Carefully place the cone on the ganache, holding it in place just until set.
26. Repeat to make the remaining hats.
27. Refrigerate just until chilled.
28. Run a thin knife under the cookies to release them from the wax paper, transfer to a platter and serve.

heavy cream, chocolate, pecan pieces, allpurpose, salt, unsalted butter, brown sugar, light corn syrup, vanilla

Taken from www.foodandwine.com/recipes/crispy-witches-hats (may not work)