Pecan Tassies Recipe
- Cook Time: 60 Minutes
- Yield: 48 tassies
- If you love pecans, this is the dessert for you.
Ingredients
- 1 premade pie dough, unbaked
- 1 1/2 C. pecans (chopped)
- 1 1/2 C. sugar (additional 1/2 C. for salted caramel sauce, optional)
- 1/2 C. Grandma’s® Original Molasses
- 1/4 C. orange juice
- 2 eggs
- 2 Tbsp. melted butter
- 3 tsp. Spice Islands® Pure Vanilla Extract
- 1/8 tsp. salt
- 1/2 C. flour Powdered sugar (optional)
Salted Caramel Drizzle
- 1 C. granulated sugar
- 6 Tbsp. unsalted butter
- 1/2 C. heavy cream
- 1/2 – 1 tsp. sea salt
Directions
- Preheat oven to 350° F.
- Roll out the pie dough on a work surface.
- Using a 3-inch round cookie cutter, cut out rounds. If you don’t have a cookie cutter, use an upside-down juice glass. Press each crust round into greased mini-size muffin tin.
- In a large bowl, combine pecans, sugar, molasses, orange juice, eggs, melted butter, vanilla and salt. Once mixed, gradually add flour until blended.
- Fill each cup with pecan mixture to 2/3 full (about a heaping teaspoon).
- Bake 20 minutes, until shells are golden brown.
- Let cool; remove from pan.
Salted Caramel Drizzle
- Add sugar to a large, heavy-bottomed saucepan and turn on medium heat.
- When the sugar starts to melt, start whisking it. Keep whisking until it is all melted then stop whisking and swirl the pan around.
- Keep swirling and cooking until the sugar turns a dark amber color – careful to not let it burn.
- When desired color is reached, add the butter and stir to combine.
- Remove from heat and slowly whisk in the heavy cream and salt until smooth.
- Drizzle over baked tassies.
- Store any leftovers in the refrigerator.
