National Pecan Pie Day

Crunchy Pecan Pie Bites
Adapted from Southern Living

3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
5 (1.9-oz.) packages frozen mini-phyllo pastry shells (75 shells)

1. Preheat oven to 350 degrees F. Bake pecans in a single layer on a baking sheet for 8 to 10 minutes 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 18 to 20 minutes or until set. Remove to wire racks, and let cool completely.  Store in an airtight container for up to 3 days.