Next I started working on my dishes for our international dinner club's French meal this evening, beginning with the caramelized onions for my pissaladiere, We are planning to tailgate tomorrow before the game with friends who are also from Louisiana but now live in Charlotte. Dene is making red beans and rice with lots of sausage. I had originally planned on making muffalettas, but decided to improvise and make a Muffaletta Chopped Salad instead. That went together next. Then in a final blast, I put the pissaladiere together, mixed the dressing and cut the celery for tonight's apple and celery salad, and made these fabulous little bite-sized pecan pies for something sweet to take tailgating.
Crunchy Pecan Pie Bites
- 3 cups chopped pecans
- 3/4 cup sugar
- 3/4 cup dark corn syrup
- 3 large eggs, lightly beaten
- 2 tablespoons melted butter
- 1 teaspoon best quality vanilla extract
- 1/8 teaspoon salt
- 60 frozen mini-phyllo pastry shells
- Preheat oven to 350º.
- Bake the pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
- Stir together the sugar and corn syrup in a medium bowl. Stir in the pecans, eggs, butter, vanilla and salt.
- Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.
- Bake at 350º for 20 to 22 minutes or until golden brown and just set.
- Remove to wire racks, and let cool completely (about 30 minutes).
- Store in an airtight container for up to 3 days.
Yield: 60 bites
Prep time: 20 minutesCook time: 20 minutes
These treats are sweet with just a touch of savory, and two different kinds of crunch -- one light and crispy from the phyllo shell and a second denser one from the toasted pecans. This is a Southern Living recipe. I have no idea how I came across it, but I am glad I did. It went together really quickly and seems fairly foolproof.
If you have a potluck coming up, make these and you will be a star!