Ingredients

For the crust:
• 1 cup (2 sticks / 230g) unsalted butter, softened
• ½ cup (60g) powdered sugar
• 2 cups (250g) all-purpose flour
• ¼ tsp salt

For the filling:
• ¾ cup (180ml) light corn syrup (or pure maple syrup for a refined-sugar-free option)
• ½ cup (100g) packed brown sugar
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp bourbon or ½ tsp rum extract (optional but recommended)
• 1½ cups (150g) pecan halves or chopped pecans

Optional garnish:
• Flaky sea salt
• Whipped cream or vanilla ice cream for serving

Instructions

Crust: Preheat oven to 350°F (175°C). Grease a mini muffin tin (24 cups).
- Beat butter and powdered sugar until fluffy. Mix in flour and salt until crumbly. Press 1 tsp dough into each cup, forming a thin shell up the sides.
- Bake 10–12 min until edges are golden. Cool slightly.
Filling: In a bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and bourbon until smooth. Stir in pecans.
Fill: Spoon filling into warm crusts, dividing evenly (don’t overfill—leave ⅛” space).
Bake: 18–22 min until centers are set (edges will bubble; centers may still jiggle slightly—they firm as they cool).
Cool completely in pan (at least 1 hour). Run a knife around edges to release.
Optional: Sprinkle with flaky salt while warm for sweet-salty contrast.