Pecan Bites
Pecan Bites are the perfect bite-sized treats for any occasion. They are packed with the rich, nutty flavor of pecans and are sure to satisfy any sweet tooth. Whether you’re hosting a party or just looking for a tasty snack, these Pecan Bites are the perfect choice. In this post, I’ll be sharing with you a simple recipe for making these delectable treats, along with some tips and tricks to help you get the best results possible. So let’s get started!
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Ingredients you need to make these treats
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THE CRUST
- Use one package of a refrigerated store-bought pie crust or get my recipe for Pie Crust.
FILLING
- Pecans: You can also use walnuts. Roughly chopped into small pieces.
- Brown sugar: I used light brown sugar
- Honey: I substituted corn syrup with honey, but you can use corn syrup if you like.
- Eggs: The eggs bind the filling
- Unsalted butter: If you’re using salted butter, then eliminate adding salt.
- Salt: Brings out the flavor
- Cinnamon: is a great spice to flavor the filling
- Vanilla extract: Use pure vanilla extract
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How To Make These Delectable Treats
Time needed: 45 minutes
PREP AND BAKE
- PREP THE PAN AND CUT THE DOUGH
Lightly dust a clean surface with flour. Roll out the dough into 12″ diameter or about 1/4 inch thick (my Pie Crust Recipe). Use a cookie cutter or a glass to cut the dough into circles to fit into the tins.
- PRESS THE DOUGH INTO THE PAN
Fit the circles into the tins, making sure there are no air bubbles. Use a fork to prick (dock) the bottom of each mini cup. Refrigerate for at least 30 to an hour.
- MAKE THE FILLING
At this point, you can start pre-heating your oven to 375ºF. In the meantime, combine the cream and cornstarch, and stir until the cornstarch dissolves. Set aside.
- CONTINUE MAKING THE FILLING
In a saucepan, melt the butter, add the brown sugar, and stir until the sugar dissolved. Add the honey, and continue stirring until well incorporated. Add the cornstarch and cream mixture, and stir until the mixture is smooth. Remove the saucepan from the heat, and add the beaten eggs gradually to the mixture (make sure to slowly add the eggs to prevent from curdling). Stir in the pecans, cinnamon, and vanilla, then mix until well combined.
- BAKE
Take the dough out of the fridge. Use a pastry brush to brush the egg wash around the edges of the mini cups. Fill each cup with about a tablespoon of the pecan filling. Bake for 20-30 minutes or until the filling is set in the middle and not jiggly anymore, and the crust is crispy and golden brown.
Pecan Bites
Equipment
- 2 Mini muffin pans
- Saucepan
- Cookie retractable scooper
Ingredients
- 1 cup pecans chopped
- 1 cup brown sugar
- 1/4 cup honey
- 2 large eggs
- 1/4 cup or 1/2 a stick of unsalted butter cubed
- 1/3 cup heavy cream (or whole milk, or any plant-based milk)
- 3 tablespoons cornstarch
- 1 tablespoon cinnamon
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Instructions
- Grease 2 mini muffin pans. Lightly dust the surface and roll the dough into at least 12" diameter (see Pie Crust recipe). Us a cookie cutter or the rim of a glass to cut the dough into circles to fit into the mini muffin cups.
- Press the dough into the pan, making sure there are no air bubbles. Use a fork to prick the bottom of each mini cup. Refrigerate both pans for at least 30 minutes.
- At this point, pre-heat your oven to 375ºF. Meantime, combine the cream and cornstarch, stir until the cornstarch dissolved, set aside.
- In a saucepan, melt the butter, add brown sugar, stir until well combined. Add the honey, stir, add the cornstarch and cream mixture. Mix well to combine or until smooth.
- Remove the saucepan from the heat. Add the eggs a little at a time, while vigorously mixing it to combine. Add the pecans, cinnamon, salt, and vanilla, and mix well. It will result in a thin consistency, and that's ok. It'll come together when baked.
- Take the dough out of the fridge. Brush them with egg wash, use a small scooper and fill each mini cup with the pecan filling. Bake for 20-30 minutes or until the filling set and the crust turns golden brown.
Video
Notes
- For the nuts: If you’re not a big fan of pecans, use whatever you desire, either walnuts, cashews, almonds, etc.
- For the salt: Use fine sea salt
- If you use salted butter, eliminate adding salt.
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