Ingredients
Scale
- 1 cup light brown soft sugar
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons maple syrup
- 1 cup pecans, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 12 sheets phyllo dough, thawed
- 1 tablespoon light brown soft sugar (for brushing phyllo)
Instructions
- Preheat oven to 160C Fan/180C/350F/Gas Mark 4.
- In a saucepan, combine light brown soft sugar, salt, water, and maple syrup. Heat on low until sugar dissolves, then boil for 10 minutes, stirring constantly. Pour into a bowl and cool in the fridge.
- In a food processor, pulse pecans, light brown sugar, cinnamon, nutmeg, and salt until a coarse crumb forms. Reserve 1-2 tablespoons for garnish.
- Melt butter and light brown soft sugar in a pan on low heat, stirring until sugar dissolves.
- Brush a muffin tin with melted butter. Layer phyllo sheets, brushing each with melted butter and sprinkling with a little brown sugar. Cut into squares and press into muffin cups.
- Fill each cup with the pecan mixture, then pour a little of the caramel syrup over the top.
- Bake for 20-25 minutes until golden brown. Let cool slightly, then garnish with reserved pecan mixture.
Notes
For best results, use measuring spoons for accurate measurements. You can make the syrup ahead and store it in the fridge. These cups are best served slightly warm.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: Mediterranean
Nutrition
- Calories: 220
- Sugar: 18
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 25