3tablespoonslight brown sugaror try it with dark brown sugar
3tablespoonslight corn syrup(hint: spray your measuring spoon with vegetable oil before measuring to prevent sticking)
1large egg
2teaspoonsmelted unsalted butteror vegetable oil, but I recommend butter
1teaspoonbourbonor whiskey, any kind (skip if alcohol-free)
¼teaspoonsalt
Optional: ¼ - ½ teaspoon ground cinnamon
Optional: ½ teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Remove premade phyllo shells from packaging and place on prepared cookie sheet. If they are frozen, let them thaw as you're preparing the pecan filling.
In medium mixing bowl, mix together the pecans, sugar, corn syrup, and egg until combined.
Add the melted butter, whiskey, and salt. Add cinnamon and vanilla extract, if using. Mix until fully combined.
Add about 1 teaspoon pecan filling into each phyllo shell (the amount might depend on the size of your phyllo shells).
Bake for 18-20 minutes, or until mostly set. Allow to cool fully before serving, the pecan pie filling will set and thicken as it cools.