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1
Preheat the oven to 400F (200C).
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2
Line 2 baking sheets with parchment paper.
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3
(Dont use silicone baking mats because the cookies may be difficult to remove.)
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4
Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.
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5
In a small saucepan, warm the butter, brown sugar, and corn syrup over low heat until melted and smooth.
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6
Stir in the pecans and flour.
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7
Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart.
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8
Slightly flatten the batter with dampened fingers.
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9
Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are deep golden brown, about 7 minutes.
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10
Let cool briefly, about 1 minute.
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11
Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin.
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12
(If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.)
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13
Let cool on the rolling pin, then transfer the tuiles to a wire rack.
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14
Repeat with the remaining batter.
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15
Serve the tuiles within a few hours of baking.
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16
The batter can be made up to 1 week in advance and stored in the refrigerator.
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17
You can store the baked tuiles in an airtight container until ready to serve later the same day.
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18
You can substitute toasted almonds or walnuts for the pecans.
