- Brown Sugar
- Melted Unsalted Butter
- Vanilla Extract
You’ll need are not very many you’re gonna need some pecans these are just some chopped pecans pecans whatever you call them flour a little bit of salt brown sugar melted unsalted butter eggs and vanilla extract now. I’ve got my oven preheated to 350 something that’s really important that you do you’re gonna have to use a nonstick muffin pan for this or a mini muffin pan and even if you’re using a nonstick you need to you need to spray this liberally now the best thing I found is to use a knows nonstick spray that has like butter and flour mixture.
I find that that works absolutely best for this if, you don’t have that just simply brush each one of these little holes with some melted butter and then flour them because these are quite sticky and they will stick don’t try to use liners. I’ve done that and then they don’t come out of the liner so trust me when I tell you just spraying it liberally with a good spray is keen okay.I wish I could tell you that there are specific steps you should take to make this recipe but there aren’t you just throw everything in a bowl you mix and you go I mean I’m you know what I quit I’m gonna go make rhymes for a living it’s just kidding really easy because pecans whatever you call them got flour.
You’ve got your salt don’t be tempted to add more flour please trust me when I tell you that half a cup works perfectly because otherwise. I’ll get really hard you don’t want that and you need eggs and really good splash of vanilla good vanilla the best you got or homemade if, you like maybe a teaspoon okay and then. I’m just gonna take my little Halfmoon whisk and I’m just gonna give everything a really good stir look how sticky that is now I know what you’re thinking you’re thinking oh no no no that is way too thin but trust me this is what it should look like it works perfectly every single time so.
I’m just gonna give this 30 seconds. I wanna make sure all the flour is incorporated it smells so good now you take a mini ice cream scoop the equivalent of about a tablespoon and you just plonk it right in that’s it okay all right. I’m gonna pop these babies into my preheated oven for about 12 to 15 minutes. I’m gonna show you what they look like when they are done I cannot wait because these are gonna be phenomenal.I don’t know if you noticed but you see how full that one is yeah that’s mine that’s all that’s all I got these babies were in the oven for exactly 15 minutes and I let them stay in the tin for five minutes before putting them on a cooling rack to finish cooling they’re still slightly warm but I want you to see that they kind of pop right out and because these muffins you know they’re they don’t have a ton of flour then they don’t have all the leavening agents and anything like that it’s not gonna look like a traditional muffin but this one is mine by the way this is a really fat one but they are sort of gooey and sticky very similar to a pecan pie.