Pecan Toffee Tassies
Show: Paula's Home Cooking
Episode: Hail to the Chief
Rate This RecipeRead users' reviews (89)
- Recipe categories: Eggs, Nuts, Sugar,
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Average Rating:
Total Reviews: 89
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By PiperGirl08
on January 03, 2013
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These are just delightful. They are perfectly-sized bites of pecan goodness. I couldn't find almond brickle at my grocer's so I substituted butterscotch bits instead. This is a great recipe for dinner parties and other social gatherings.
By junebeerdsen
Glendora,California
on May 30, 2012
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they were delicious ,i am ready to make some but where do i find the butter brikel
By Chef C.L. Horn
Evans, GA
on January 31, 2012
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Yum!! I could have eaten the whole pan. Can't go wrong with Paula.
By avidbaker1985
on December 13, 2011
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These are super easy and fantastic every time. If you read the poor reviews it simply is because these folks did not follow the recipe properly. The ONLY substituion I make is using my own pie dough because I do not like using store bought products and my pie dough is much more flaky without that icky chemical taste! I double the recipe everytime because they go so fast. Just follow the recipe and they will be AWESOME!
By cmkeyworth_10907118
houston, TX
on November 23, 2011
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These are so tasty and super easy to make. My husband loves pecan pie and just loves these. I didn't use the toffee bits. One thing I added was once they came out of the oven, I put them on a wire rack and brushed them with a little light corn syrup to give them a pretty glaze. Thanks Paula!
By daveandjulie03_...
DUNEDIN, FL
on September 05, 2011
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Before I review, to be fair-I did not follow Paula's time consuming, rolling & cutting the dough. I did use phyllo cups. The taste was very good, presentation was terrible. Next time I will put the cups in my mini muffin pans to bake. One reviewer suggested baking them on a sheet pan, but mine all tipped over. Still good, but I couldn't take them anywhere.
By gedelmann_6240089
West Sacramento, CA
on January 26, 2011
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i made these in mini muffin tins without the toffee chips. I drizzled melted milk chocolate on top instead and I won the baking contest!! I have made these several times and have never had a problem with them sticking in the pans. I use a mini muffin tin that is non-stick and a regular size muffin tin with silicone cups. I also run a knife around the edge to loosen them before I pop them out. These are so tasty, I think I may make these for thanksgiving this year.
By sftnslky
Stockton, Ca
on January 25, 2011
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Can't wait to make these. I will take cagraph's advise and use the filo cups. I actually used the cups with one of Sunny Andersons's baklave recipe, but the cups came out REALLY soggy and NO ONE liked them so I have been looking for a similar recipie to try. Will let you all know how they turned out. Wish me luck :
By cagrah
nashville, TN
on November 29, 2010
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These are outstanding! Had rave reviews when I served them. Used the filo cups that other reviewers suggested. Nice contrast to sweet filling and so easy. If you use these you can put on a cookie sheet for baking. Remember when using filo cups that you don't need to bake as long.
By juliead69_5461249
New Braunfels, ...
on November 04, 2010
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I experienced issues with these...I used a large muffin pan. The recipe made 12 but when I pulled them out and took them out of the muffin pan the bottoms were soggy, not from being under cooked, but from the filling getting under the crust! What did I do wrong? They tasted great though!