79. Crunchy Pecan Pie Bites

From 2008 Southern Living Annual Recipes

For my family, dessert isn't a big deal. We're much more interested in savory food, but we've learned to add in sweets as we've gained members over the years who won't accept having no dessert.

These were the perfect end to Thanksgiving meal...instead of tackling a full piece of pecan pie after a big dinner, these are ideal tidbits of a little something sweet. The original recipe makes six dozen, but it was easy to third.

They're flaky, crunchy, sticky, chewy bites...all the goodness of pecan pie in prettty little  packages.

3 cups chopped pecans

3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
5 (2.1-oz.) packages frozen mini-phyllo pastry shells

Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

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 350º 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.