Kay Belvin is celebrating her 15th Anniversary here at Whitley's!

We appreciate her loyalty and commitment to our company over the years.

We are proud to have you as part of our team.

Thank you, Kay!

Ingredients

Toasted Pecans:

• 2 tablespoons butter
• 2–1/2 cups Whitley's pecan halves, chopped

Crust:

• 1 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt

Filling:

• 1–1/2 cups brown sugar
• 3/4 cup light corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla

Topping:

• Whitley's Honey Glazed Pecans

1. Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
2. In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
3. Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
4. To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full.
5. Bake for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Top each with one Honey Glazed Pecan. Let cool in pan completely before removing.
6. Enjoy!