Modified from a recipe courtesy of Adam Roush, Executive Chef, Trombino’s Bistro Italiano, Albuquerque, NM
3 tablespoons butter
3 tablespoons bourbon
1/4 cup sugar
1/4 cup light corn syrup
3 large eggs
1 1/3 cups pecans, chopped
30 pecan halves
2 packages (15 count, each) Athens® Phyllo Shells
Preheat oven to 350°F
In a small saucepan, combine butter and bourbon. Melt butter over low heat, but do not brown it. Stir in sugar and corn syrup. Continue to cook over low heat until sugar is completely dissolved, approximately 2-4 minutes. In a medium bowl, whisk eggs at least 1-2 minutes until light and fluffy. (Whisking the eggs well is a very important step.) Slowly temper the sugar mixture into the eggs. Fold in the chopped pecans. Set aside for 15 minutes and allow to cool and slightly thicken.
For best results, lightly spray a mini muffin tin with cooking spray. Place a shell in each cavity. Spoon filling mixture into each and top with a pecan half. Alternately, a baking tray may be used but be sure phyllo shells are placed on tray side by side without space between them. This will help keep shells from spreading open while baking. Place in oven as soon as shells are filled and bake for 15 minutes or until phyllo shells are golden brown and centers are set.
Serve cool or at room temperature.