Pecan Caramel Tassies

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here

Who loves caramel? I absolutely love it! Whenever I hear caramel is in a recipe it has my full attention. Another great question; who has had pecan pie? I have had it once, surprisingly, in my life and loved it. These pecan caramel tassies taste just like a pecan pie, but the mini size. They make a great little sweet treat and are a lot easier to make than a pie. This recipe is mouth-watering good, I wish I still had them, they were a hit!


Makes: 24

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here


  • ½ cup (113 grams) unsalted butter, softened
  • 3 ounces (86 grams) cream cheese, softened
  • 2 teaspoons (8 grams) vanilla extract, divided
  • 1½ cups (188 grams) all-purpose flour
  • ¾ teaspoon (2.25 grams) kosher salt, divided
  • ¼ cup (55 grams) firmly packed dark brown sugar
  • ¼ cup (42 grams) light corn syrup
  • 1 tablespoon (14 grams) unsalted butter, melted
  • 1 large egg (50 grams)
  • ¾ cup (90 grams) Farms Pecan Pieces
  • Garnish: Pecan Pieces, flaked sea salt
  • Caramel Sauce (makes about 1⅓ cups)
    • 1 cup (200 grams) granulated sugar
    • 4 tablespoons (60 grams) water, divided
    • ½ cup (120 grams) warm heavy whipping cream
    • 6 tablespoons (84 grams) unsalted butter, cubed and softened


  1. Carmel Sauce: In a medium saucepan, heat sugar and 3 tablespoons (45 grams) water over medium heat until sugar is dissolved. Increase to heat to high, and use remaining 1 tablespoon (15 grams) water to brush down sides of pan. (Do not stir once it starts to boil.) Cook until desired light amber color is reached. Remove from heat; slowly add warm cream, whisking to combine. Add butter, a few pieces at a time, whisking until combined. Let cool completely.
  2. Tassies: In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and cream cheese at medium speed until smooth. Beat in ½ teaspoon (2 grams) vanilla. With mixer on low speed, gradually add flour and ½ teaspoon (1.5 grams) kosher salt, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  3. Preheat oven to 350°F (180°C). Spray a 24-cup mini muffin pan with cooking spray.
  4. On a lightly floured surface, roll dough to about ⅛-inch thickness. Using a 2¾-inch round cutter, cut dough, rerolling scraps as needed. Place a round in each prepared muffin cup, pressing into bottom and up sides. Freeze while preparing filling. (Alternatively, divide dough into 24 portions [about 16 grams each]; roll into a ball, and then press into bottom and up the sides of each muffin cup, trimming excess dough as needed).
  5. In a medium bowl, whisk together brown sugar, corn syrup, and melted butter until smooth. Add egg and remaining ¼ teaspoon salt, whisking until combined.
  6. Sprinkle pecan pieces in each prepared crust. Pour egg mixture over pecans, filling each cup three-fourths full.
  7. Bake until filling is set and an instant-read thermometer inserted in center registers 200°F (93°C), about 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Place Caramel Sauce in a piping bag. Cut a ¼-inch opening, and pipe Caramel Sauce on top of pecan filling. Garnish with pecan pieces and sea salt.

Notes: Dough can be made ahead of time. If chilled for a long period of time, let dough stand at room temperature for 15 to 20 minutes before rolling.

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