Mini Pecan Pies

Ingredients

3 cups pecans, chopped
3/4 cups granulated sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten

2 tablespoons melted butter

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 (8-oz.) packages frozen tart shells

Preheat oven to 350 degrees.
Bake pecans in a 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 pecans, eggs, and next 3 ingredients.
Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet.
Bake for 25-30 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.