Caramel Pecan Mini-Pies
- 1 package 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 butter
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon water
- 1 egg, lightly beaten
- Preheat the oven to 300F.
- Stack 6 sheets of phyllo dough on a work surface.
- Using a 4-inch cookie cutter, cut 6 circles, each containing the 6 sheets of phyllo.
- Spray a 6-cup muffin pan with nonstick spray.
- Place 1 layered circle of phyllo 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 egg.
- Divide the mixture 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.
- Oven
dough, caramels, pecan pieces, corn syrup, sugar, butter, vanilla, salt, water, egg
Taken from www.epicurious.com/recipes/food/views/caramel-pecan-mini-pies-377334 (may not work)