My F&W
quick save (...)
Crispy Witches' Hats
© John Kernick

Crispy Witches' Hats

  • ACTIVE: 1 HR 30 MIN
  • SERVINGS: makes about 2 dozen cookies

  1. 1/4 cup heavy cream
  2. 9 ounces semisweet chocolate, chopped
  3. 1/2 cup plus 2 tablespoons pecan pieces
  4. 1/4 cup all-purpose flour
  5. 1/2 teaspoon salt
  6. 4 tablespoons unsalted butter, cut into pieces
  7. 1/4 cup packed dark brown sugar
  8. 1/4 cup light corn syrup
  9. 1/4 teaspoon pure vanilla extract
  1. In a small saucepan, bring the cream to a boil. Off the heat, stir in 4 ounces of the chocolate and let stand for 1 minute, then whisk until smooth. Transfer to a bowl and let the ganache cool.
  2. In a food processor, combine the pecans with the flour and salt and pulse until finely ground. In a medium saucepan, combine the butter, brown sugar and corn syrup and bring to a boil, stirring. Remove from the heat and add the vanilla and ground pecan mixture. Transfer the batter to a bowl and refrigerate until firm, about 2 hours.
  3. Preheat the oven to 350°. Scoop 48 level teaspoons of the batter and roll each into a ball. Place 8 balls on a large ungreased cookie sheet, 4 inches apart. Keep the rest of the balls refrigerated. Bake the cookies for 9 minutes, or until they stop bubbling. Set the baking sheet on a wire rack and let the cookies cool for 3 minutes. 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. Press the seam to close, transfer to a wire rack and let cool. Transfer the remaining 4 flat cookies to the rack. Repeat with the remaining balls, forming half into cones and transferring the remaining flat cookies to a wire rack to cool. Between batches, run the underside of the baking sheet under cool water and wipe it dry.
  4. Line 2 baking sheets with wax paper. In a small saucepan, melt the remaining 5 ounces of chocolate. 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. Refrigerate the cookies just until the chocolate is set.
  5. Fill a pastry bag fitted with a 1/8-inch plain tip with the chocolate ganache. Pipe a ring of ganache on a flat cookie, about the size of the rim of a cone. Carefully place the cone on the ganache, holding it in place just until set. Repeat to make the remaining hats. Refrigerate just until chilled. Run a thin knife under the cookies to release them from the wax paper, transfer to a platter and serve.
Make Ahead The cookies can be refrigerated for up to 2 days.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.