Amount
Ingredient
Preparation



1/2
cup
sugar





1
cup
corn syrup, dark





2
tablespoons
butter

or margarine



1/4
teaspoon
salt





3
each
eggs





1
cup
pecans

coarsely chopped



1/2
teaspoon
vanilla extract





16
each
tart shells

2 inch, unbaked

 Combine sugar, corn syrup, butter, and salt in a saucepan; bring to a boil, stirring constantly.

Remove from heat.

Break eggs into a medium bowl; remove 1 tablespon egg white, and set aside.

Beat remaining eggs with a fork until well combined.

Gradually add hot mixture to beaten eggs, stirring constantly.

Stir in pecans and vanilla.

Beat reserved egg white until foamy; lightly brush on each side of tart shell.

Spoon filling into tart shells, filling 3/4 full.  Bake at 45 degrees for 5 minutes; reduce heat to 325 degrees, and bake 12 minutes or until filling is set.