Make mini-pecan pies by roasting pecans and then combining them with sugar, corn syrup, eggs and butter before spooning the mixture into tart shells. After baking the mini pies, garnish them with currants.
After toasting 3 cup of chopped pecans for up to 10 minutes at 350 degrees Fahrenheit, mix them in a bowl with 3/4 cup of dark corn syrup and 3/4 cup of sugar. Stir in 3 lightly beaten eggs, 2 tablespoons of melted butter, 1 teaspoon of vanilla extract and 1/8 teaspoon of salt. Pour the mixture into 12 frozen tart shells placed on a baking sheet. Cook them at 350 degrees Fahrenheit for 25 to 30 minutes, and top with currants.
Another easy recipe requires an easy crust made by creaming together 6 ounces of cream cheese and 1 cup of softened butter. Once the texture is fluffy, gradually fold in 2 cups of all-purpose flour. Divide the dough into 30 pieces, and press it into the greased cups of muffin or tart tins. In a bowl, blend together 1/4 cup of softened butter and 1 1/2 cups of packed brown sugar to make the filling. Stir in 2 eggs, 2 teaspoons of vanilla extract and 1 3/4 cups of chopped pecans. Pour the filling into pie crusts, and bake the mini pies at 325 degrees Fahrenheit for 25 minutes.