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Pecan Toffee Tassies Recipe

Pecan Toffee Tassies

Paula Deen

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Hail to the Chief

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (87)

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Average Rating:

Total Reviews: 87

Showing 1-10 of 87

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  • on January 31, 2012

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    Yum!! I could have eaten the whole pan. Can't go wrong with Paula.

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  • 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!

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  • 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!

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  • 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.

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  • 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.

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  • 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 :

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  • 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.

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  • 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!

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  • on August 27, 2010

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    This was easy to do. My husband said he liked them. They looked great, but I personally did not like them at all. The only change I made was to melt Ghirardelli chocolate chips and drizzle over the top. I think it was the pie dough, not really sure. I will look for another Pecan toffee tassie recipe not using the pie dough. Paula is a good cook and I so far I have liked all her recipes, just not this one.

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  • on July 18, 2010

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    OMG--these were fantastic and so easy!,

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