Pecan tarts
Preheat oven to 350F
3 eggs
1 cup corn syrup
1 cup sugar
1/4 cup butter, melted
1 tsp. vanilla
1 1/2 cups coarsely chopped pecans
24 3" frozen tart shells (or 48 mini tart shells)
24 regular or 48 mini tarts
In bowl, beat eggs lightly with fork.
Add corn syrup, sugar, melted butter and vanilla.
Stir until blended.
Spoon nuts into tart shells.
Pour in filling, 2/3 full.
Bake for 20 to 25 minutes.