Pecan Tassies

1- 15 oz package of 2 pre-rolled pie crusts.
1/2 cup light corn syrup
1/2 cup firmy packed brown sugar
3 Tablespoons unsalted butter, melted and cooled
1 egg
2 teaspoon vanilla extract
pinch of salt
1 cup pecan pieces, coarsely chopped

Using a silicone 24 muffin pan,  place on a light colored baking sheet. Apply a thin layer of nonstick cooking spray to silicone pan. Preheat oven to 375 degrees.

On a lightly floured surface, unroll crusts and flatten slightly with a rolling pin/ With a 3 inch biscuit cutter (or small glass) cut 12 circles from each crust. Gently ease and press each circle into cups.

In a bowl, combine corn syrup, sugar, butter, egg, vanilla, and salt. Stir in pecans.

Divide pecan mixture evenly among crusts, about 1 Tablespoon for each Tassie. Bake 20 to 25 minutes or until set and crust is just turning golden. Cool about 10 minutes in the pan. To remove, apply pressure to the bottom of the muffin pan, they should easily pop out. This makes 24 tassies.