Pecan Florentine Baskets

16 oz (480 g) sugar
4 oz (120 g) honey
6 oz (180 g) butter; melted
5 fl oz (150 ml) water
8-½ oz (255 g) flour
10 oz (30 g) pecans; crushed
additional melted butter
1 cup of cold water, as needed

Combine sugar, honey, and butter.
Add water then flour and stir in pecans.
Cut wax or other paper for lining into large squares.
Brush the sheets pan (cookie sheet) with melted butter,
lay paper on the sheet pan and butter the paper.
Using a small scoop, drop one scoop of mixture on each square.
Dip a fork in water, and press down on the dough.

Bake at 500° F (260° C) until lightly brown around the edges.
QUICKLY lay the baked Mixture over soufflé cups and cover
with monkey bowls. Cool.
Remove the dishes and carefully peel away the lining paper.
Store in an airtight container.