⅓ cup brown sugar
⅓ cup light or dark corn syrup
1½ cups chopped pecans
1 egg, beaten
1 Tbsp melted butter
½ tsp vanilla
pinch of salt
1½ cups chopped pecans
1 egg, beaten
1 Tbsp melted butter
½ tsp vanilla
pinch of salt
- Preheat oven to 350.
- Remove the phyllo cups from the plastic trays in the boxes and place them directly on a large baking pan lined with a silicone mat.
- Mix together sugar, corn syrup, pecans, egg, melted butter, vanilla and salt.
- Spoon a small amount of the the pecan mixture in to each cup, making sure you get plenty of pecans in each one.
- Bake at 350 degrees for 10-12 minutes or until just starting to bubble.
- Remove from the oven, let them sit on the tray for just a couple of minutes then carefully transfer to a cooling rack.
- Store in an airtight container.
