Croissant Pecan Pie Bites

Gather all the necessary ingredients and have them ready to use.

Take a large saucepan and combine butter, brown sugar, corn syrup, salt, vanilla extract, and bourbon whiskey over medium-high heat. Bring the mixture to a gentle simmer, then use an electric whisk to blend it thoroughly and cook for 1 minute. Remove the saucepan from the heat source and let it cool down for about 5 minutes.

In a separate bowl, whisk together eggs quickly to combine. Then, add the pecans and stir gently to mix them in.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Use a generous amount of butter to grease a 12-cup muffin tin thoroughly.

Take each croissant and cut it in half. Flip the halves over, then carefully slice them open like you're making a sandwich. Place each piece into a prepared muffin cup, pressing it firmly down and into the sides to fit snugly. Remove any pieces that stick up over the edge of the muffin cup and fill in the gaps to cover the sides.

Spoon the pecan filling evenly into each muffin cup, stirring between each spoonful to ensure an even distribution of nuts and sauce. Use your fingers to press the pecans into the cups, smoothing out the tops so they don't burn. Clean up any syrup that dripped onto the pan during baking.

Bake the pecan pies in the center of your preheated oven until they're golden brown, about 25 minutes. Place a pan on the rack underneath to catch any drips that might fall during baking.

Remove the pies from the pan and let them sit in the pan for 5 minutes. Turn each pie slightly, then lift it out and place it on a plate to continue cooling. Allow the pies to cool completely before serving.