Ingredients
1
cup water
1/2
cup butter or margarine
1
cup all-purpose flour
1/2
teaspoon salt
4
eggs
1/2
cup butter or margarine
1 1/4
cups packed brown sugar
1/4
cup corn syrup
1/2
cup whipping cream
1
cup chopped pecans, toasted*
1
quart (4 cups) vanilla or butter pecan ice cream
Preparation
Heat oven to 400°F. Grease cookie sheets with shortening. In medium saucepan, heat water and 1/2 cup butter to boiling over medium heat. Stir in flour and salt; cook, stirring constantly, until mixture leaves side of pan in smooth ball.
Remove from heat. Beat in 1 egg at a time until mixture is smooth and glossy. DO NOT OVERBEAT.
Spoon 12 mounds of dough (about 1/4 cup each) 3 inches apart onto cookie sheet.
Bake 30 to 35 minutes or until golden brown. Prick puffs with sharp knife to allow steam to escape. Remove from cookie sheets; cool completely.
To make sauce, in medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Heat to boiling; boil 1 minute, stirring constantly. Gradually stir in whipping cream; return to boiling. Remove from heat. Stir in pecans. Keep warm.
To serve, place each puff on serving plate; slice in half horizontally. Spoon about 1/3 cup ice cream into bottom half of puff. Replace top half of puff; drizzle with sauce.
