Pecan Bites
Delicious little bites. Just in time for your holiday baking.
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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