Ingredients

• 2 cups pecan halves , broken into coarse pieces
• 1 cup white sugar
• 0.75 cups light corn syrup
• 0.75 cups dark corn syrup
• 4 eggs
• 0.25 cups butter , melted
• 1.5 teaspoons vanilla extract
• 1 pinch salt
• 8 halfs pint canning jars with lids and rings
• cooking spray
• 2 unbakeds 9-inch pie crusts

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
2. 2 Bake pecans in the preheated oven until lightly toasted, 6 to 8 minutes. Cool to room temperature.
3. 3 Bring sugar, light corn syrup, and dark corn syrup to a boil in a saucepan; boil for 2 minutes. Remove from heat and cool slightly, about 10 minutes.
4. 4 Whisk eggs in a large bowl until frothy. Add syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in butter, vanilla extract, and salt until batter is smooth.
5. 5 Spray 8 small jars with cooking spray. Press pieces of pie crust dough into bottom and sides of jars. Add a layer of toasted pecans to each jar. Spoon in batter, leaving 1/4 inch rim at top.
6. 6 Bake in preheated oven until darkened on the top, about 40 minutes. Cool to room temperature before serving.

Nutrition per serving