Shell
1/4 cup butter
1/4 cup brown sugar
1/4 cup karo syrup
3 1/2 tablespoons flour
1/2 cup ground pecans
1/2 teaspoon vanilla
Melt butter, stir in sugar and syrup, bringing it to a boil. Remove from heat. Stir in flour, then fold in pecans and vanilla.
Drop 1 tablespoon of batter at a time, 3 inches apart on a cookie sheet lined with parchment paper. Bake at 325 degrees for 8 minutes. Cool 30-60 seconds, then drape over custard cup letting it completly cool.
Berries
Raspberries, strawberries, blackberries, blueberries
Custard
10 ounces white chocolate
1 cup heavy cream
1/2 teaspoon vanilla
Mix chocolate on a double boiler, add cream and vanilla (serve immediately)
Dish berries into shell cup and pour custard over the top