Bourbon Pecan Mini Pies
- 1 cup pecan pieces
- 1/2 tsp pumpkin pie spice
- 8-10 prepared Gingersnaps, crushed
- 1/2 cup water
- 1/2 cup light brown sugar
- 4 T honey
- 1 tsp bourbon (suggest Wild Turkey American Honey Bourbon)
- 1 pkg (15) Mini Fillo cups
- Preheat oven to 350 degrees. Crush Gingersnaps in food processor. Combine crushed gingersnaps, pecan pieces and pumpkin pie spice in bowl. Toss to coat. Bake coated pecan mixture in oven for 7-8 mins, until toasted and golden brown.
- While pecans are toasting, combine water and sugar in small saucepan. Bring to boil. Boil 1-2 minutes, until all sugar is dissolved. Reduce heat. Add honey and bourbon. Simmer syrup for additional 8 minutes on low heat to reduce.
- Spoon 1-2 T pecan mixture into each mini Fillo cup. Spoon 1-2 T honey syrup over each filled cup. May be served immediately or allow to cool before serving
pecan, pumpkin pie spice, water, light brown sugar, t, bourbon
Taken from www.epicurious.com/recipes/member/views/bourbon-pecan-mini-pies-50161205 (may not work)