Caramel Pecan Mini-pies
Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Randy Twyford, Twyford BBQ
1 package of Phyllo Dough, defrosted (if frozen)
6 store bought caramels, wrappers removed
1/2 cup pecan pieces
1/4 cup dark corn syrup
1/2 cup sugar
1 1/2 tablespoons of butter
1/2 tsp. of vanilla extract
1/8 tsp. of salt
1 tablespoon water
1 egg, lightly beaten
Preheat oven to 300 degrees.
Stack 6 sheets of phyllo dough on a work surface. Using a 4” cookie/biscuit cutter, cut 6 circles, each containing the 6 sheets of phyllo.
Spray a 6-cup muffin pan with non-stick spray. Place 1 layered circle of phyllo dough into each cup. Place 1 caramel and 1 1/2 tablespoons of pecans into each cup.
Heat the corn syrup, sugar, butter, vanilla extract, salt and water in a small saucepan until the ingredients are combined. Stir in the beaten egg. Divide the mixture between among the 6 pastry cups.
Bake for 20 minutes or until the pies turn a rich brown and are firm in the center. Cool in the muffin pan for 15 minutes before removing and serving
This recipe aired September 30, 2013.