Mini Fried Pecan Pies

Ingredients

Third-Place Winner

Brandy Abel, Blount County

1 cup light brown sugar

½ cup light corn syrup

2 large eggs

5 tablespoons butter

¼ teaspoon salt

2 cups chopped pecans

1 teaspoon vanilla extract

2 packages refrigerated pie crust 

Vegetable oil for frying

Powdered sugar

Preparation

Combine first five ingredients in a medium sauce pan and bring to a boil over medium heat. Reduce heat to a simmer and stir in the pecans. Simmer for 8 minutes. Remove from heat and stir in vanilla. Unroll crust on a lightly floured surface. Using a 4-inch circle, cut out pie crust. Place circles on wax paper. Continue to roll pie crust until all dough is used. (Approximately 24 circles.) Place 1 tablespoon of pecan filling in the center of each circle. Lightly moisten the edges of the circle with water then crimp the edges together with your fingers. Place two inches of oil in a Dutch oven and heat until 350 F. Fry pies in small batches for 1-to-2 minutes on each side until golden brown. Drain on paper towels and sprinkle with powdered sugar.