Sweet Treats: Bourbon Pecan Bites - KTBS.com - Shreveport, LA News, Weather and Sports

Sweet Treats: Bourbon Pecan Bites

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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.

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