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

1. Preheat the oven to 300F.
2. Stack 6 sheets of phyllo dough on a work surface.
3. Using a 4-inch cookie cutter, cut 6 circles, each containing the 6 sheets of phyllo.
4. Spray a 6-cup muffin pan with nonstick spray.
5. Place 1 layered circle of phyllo into each cup.
6. Place 1 caramel and 1 1/2 tablespoons of pecans into each cup.
7. Heat the corn syrup, sugar, butter, vanilla extract, salt, and water in a small saucepan until the ingredients are combined.
8. Stir in the egg.
9. Divide the mixture among the 6 pastry cups.
10. Bake for 20 minutes, or until the pies turn a rich brown and are firm in the center.
11. Cool in the muffin pan for 15 minutes before removing and serving.
12. 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)