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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Portable ceramic kamado — balcony grilling, camping, tailgate
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Portable ceramic kamado — balcony grilling, camping, tailgate
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Preheat the oven to 300F. Stack 6 sheets of phyllo dough on a work surface. Using a 4-inch cookie cutter, cut 6 circles, each containing the 6 sheets of phyllo. Spray a 6-cup muffin pan with nonstick spray. Place 1 layered circle of phyllo into each cup. Place 1 caramel and 1 1/2 tablespoons of pecans into each cup. Heat the corn syrup, sugar, butter, vanilla extract, salt, and water in a small saucepan until the ingredients are combined. Stir in the egg. Divide the mixture among the 6 pastry cups. Bake for 20 minutes, or until the pies turn a rich brown and are firm in the center. Cool in the muffin pan for 15 minutes before removing and serving. Oven