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Crunchy Pecan Pie Bites

Source of Recipe


Southern Living magazine



List of Ingredients



• 3 cups chopped pecans
  
• ¾ cup sugar
  
• ¾ cup dark corn syrup
  
• 3 large eggs, lightly beaten
  
• 2 Tbsp melted butter
  
• 1 tsp vanilla extract
  
• 1/8 tsp salt
  
• 5 (2.1-ounce) packages frozen mini-phyllo pastry shells
  






Instructions



1. Preheat oven to 350° F.
   Bake pecans in a single layer in a shallow pan 8 to 10 minutes, or until toasted and fragrant.
   
   
2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients. Spoon about one heaping teaspoonful pecan mixture into each pastry shell, and place on two large baking sheets.
   
   
3. Bake at 350° for 20 to 22 minutes, or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.
   
   Makes about 6 dozen.