Award Winning chef Zondrain Mack of Bossier has the perfect treat for this holiday season. She shares with us her Bourbon Pecan Bites.
Recipe is as follows:
2 cups chopped pecans
1 cup sugar
1/2 cup Karo Dark Corn Syrup
3 large eggs, slightly beaten
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 1/2 teaspoons bourbon
1/8 teaspoon salt
16 sheets phyllo dough, thawed
1/2 cup butter, melted
3 ounces semi-sweet chocolate, melted
Preheat oven to 325 degrees F. Toast pecans in a single layer on cookie sheet for 8 minutes; set aside.
In a medium bowl, combine sugar, Karo dark corn syrup, eggs, butter, vanilla, bourbon and salt; mix well. Add chopped pecans; stir well.
Lightly spray a mini muffin pan with non stick cooking spray; set aside.
Lay 1 sheet of phyllo dough on clean work surface; brush dough all over with melted butter, top with another sheet and repeat with 7 more sheets of phyllo dough. Cover phyllo dough with a damp paper towel to prevent from drying. Repeat the steps with remaining phyllo dough sheets to have two stacks. With a large knife, cut each stack into 12 equal pieces, 4x4-inches. Line each muffin cup with 1 stack of phyllo dough; press each stack into the prepared pan for form a cup. Repeat to make 24 mini phyllo cups.
Using a tablespoon, fill each phyllo cup with the pecan mixture to the top.
Bake for 20 minutes or until golden brown. Cool 5 minutes, remove from pan and then cool completely on a wire rack.
Melt semi-sweet chocolate according to directions on package. Fill a plastic zip-lock bag with melted chocolate, snip off a corner and drizzle over bourbon pecan bites. Store in an airtight container for up to 3 days or freeze to store up to 3 weeks.