- 1 cup corn syrup
- 2/3 cup brown sugar
- 2 eggs, lightly beaten
- 1/4 cup butter
- 1/4 teaspoon salt
- 2/3 cup chopped pecans
- 1/2 teaspoon vanilla
- pastry for 18 medium tart shells (or use frozen tart shells)
Adapted from foodnetwork.com
Line tart tins with pastry. Mix syrup and brown sugar in a saucepan and cook gently over direct heat for 5 minutes. Cool slightly and stir into the beaten eggs.
Add remaining ingredients and fill the unbaked tart shells 2/3 full.
Bake in a 425 degree oven for 15 to 20 minutes or until set.