Crunchy Pecan Pie Bites
3 cups chopped pecans
¾ cup sugar
¾ cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoon melted butter
1 teaspoon vanilla extract
⅛ teaspoon salt
5(2.1ounces) packages frozen mini-phyllo pastry shells
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell and place on 2 large baking sheets. Bake at 350 degrees for 20 to 22 minutes or until set. Remove to wire racks and let cool completely. Store in an airtight container for up to 3 days.
Makes about 6 dozen
