1 cup water
1/2 cup butter or margarine
3/4 cup all-purpose flour
1/2 cup pecan halves, toasted and coarsely ground
Praline cream filling
Caramel topping, if desired
Finely chopped pecans, if desired
Praline cream filling:
1-1/2 cups whipping cream
1/4 cup caramel topping
15 oval-shaped hard caramel candies, unwrapped and crushed
Procedures : Preheat oven 400F. Beat whipping cream and caramel topping in chilled large bowl with electric mixer on high speed until stiff. Fold in crushed candies. Heat water and butter to rolling boil in 2-quart saucepan. Stir in flour and ground pecans. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
Beat in eggs, all at once, with spoon; continue beating until smooth. Drop dough by slightly rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 18 to 20 minutes or until puffed and golden. Cool completely on wire rack.
Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill puffs with Praline Cream Filling; replace tops. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, add topping and chopped pecans