Makes about 6 dozen; Prep:  15 minutes; Bake 10 minutes plus 22 minutes per batch,
Cool:  30 minutes

3 cups chopped fresh McClain’s pecans
¾ cup sugar
¾ cup dark corn syrup
3 large eggs, lightly beaten
2 Tbsp. melted butter
1 tsp. vanilla extract
½ tsp. salt
5 (2.1 oz) packages frozen mini-phyllo pastry shells


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 teaspoonful 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.