Best Crunchy Pecan Bites Recipes
CRUNCHY PECAN PIE BITES
Mini-pecan pies in packaged phyllo pastry shells. Easy, impressive and absolutely delicious. Southern Living recipe, I think from 11/2007. Just remember to keep stirring the pecan/syrup mixture as you fill the shells to keep the nuts and moisture evenly incorporated. They are great as gifts.
Provided by Palmetto Cook
Categories Dessert
Time 47m
Yield 60 mini tartlets
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
- Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
- Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
- Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house).
Nutrition Facts : Calories 81.1, Fat 4.8, SaturatedFat 0.7, Cholesterol 10.3, Sodium 42.2, Carbohydrate 9.1, Fiber 0.6, Sugar 3.8, Protein 1.2
CRUNCHY PECAN PIE BITES
9/18/2012 From Carole Kristl Southern Living 2009
Provided by ann wilson
Categories Other Desserts
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan for 8-10 minutes or until toasted and fragrant.
- 2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next three ingredients.
- 3. Spoon about 1 heaping teaspoonful of the pecan mixture into each pastry shell and place on 2 large baking sheets.
- 4. Bake at 350 for 20-22 minutes or till set. Remove to wire racks and let cool completely--about 30 minutes. Store in an airtight container for up to three days.
CRUNCHY PECAN BITES
I recently found this on the Taste of Home site. Everyone I've made these for has given these little gems a thumbs up. They are easy and delicious for the holidays.
Provided by Marjorie Harper
Categories Cookies
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
- 2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
- 3. Spoon about 1 heaping teaspooonful pecan mixture into each pastry shell, and place on 2 large baking sheets.
- 4. Bake at 350 degrees for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely about 30 minutes. Store in an airtight container for up to 3 days.
- 5. For Mini Pecan Pies: Substitute 1 1/2 8 ounce packages frozen tart shells for frozen mini pastry shells. Prepare recipe as directed through step 2. Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Proceed with recipe as directed in step 4 increasing baking time to 25 to 30 minutes ur until set. Makes 1 dozen.
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