Image of Pecan Tassies

Pecan Tassies

Image of Pecan Tassies
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 60 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 48 tassies
  • If you love pecans, this is the dessert for you.


  • Refrigerated pie dough
  • 1 1/2 cup pecans (chopped)
  • 1 1/2 cup sugar (additional 1/2 c for salted caramel sauce, optional)
  • 1/2 cup Original Molasses
  • 1/4 cup orange juice (or 2 Tbsp.)
  • 2 eggs
  • 2 tbsp melted butter
  • 3 tsp vanilla
  • 1/8 tsp salt
  • 1/2 cup flour
  • Powdered sugar (optional)

Salted Caramel Drizzle

  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1 tsp sea salt


  1. Preheat oven to 350 degrees.
  2. Remove pie dough from the container, unroll on work surface.
  3. 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.
  4. In a large bowl, combine pecans, sugar, Grandma’s Molasses, orange juice, eggs, melted butter, vanilla and salt. Once mixed, gradually add flour until blended.
  5. 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.
  6. Sprinkle with powdered sugar or drizzle with salted caramel (optional).

Salted Caramel Drizzle

  1. In a medium saucepan, heat sugar over medium heat until all sugar is liquified and is a golden brown color, 3-4 minutes. Remove the pan from heat and add butter; stir constantly. This will make the mixture bubble vigorously. After butter is incorporated, place pan on medium heat; slowly stir in heavy cream until smooth. Take the mixture off heat and add 1 teaspoon of salt or to taste. Let cool and enjoy as a topping on treats such as Grandma’s® Molasses Pecan Tassies.