Bourbon Pecan Tassies

Place oven rack a little below center of oven and preheat to 350 degrees F.

To make shells and pecans:

Place phyllo shells on baking sheet coated with nonstick cooking spray.

In medium, heavy saucepan, combine butter, salt, corn syrup and light brown sugar, and cook about 1 minute.

Remove from heat.

Stir in pecans and vanilla. Spoon mixture with 1 to 2 pecans into each shell.

To make filling:

In medium, heavy saucepan, combine corn syrup, light brown sugar, butter and salt, and boil 3 minutes. Remove from heat and allow to stand 2 minutes.

In small bowl, stir together arrowroot and room-temperature water.

Stir in bourbon and vanilla.

Add to hot syrup and stir well.

In medium bowl, stir together eggs and egg yolk.

Stir in about 1/2 cup of the hot syrup. Stir all this back into pan of hot syrup and fill each shell almost to the top with the mixture.

Bake about 20 minutes or until beginning to set.

Remove from oven and place 1 or 2 pecans on top of each.

Return to oven and bake another 5 minutes. Cool on cooling rack. Serve at room temperature.