Begin by melting 2 tablespoons of butter in a skillet over medium heat. Add the chopped pecans and stir constantly for about 10 minutes until they turn golden brown and fragrant. Once toasted, remove from heat and allow them to cool while you prepare the crust.

In a mixing bowl, cream together ½ cup of softened butter and ¼ cup of brown sugar until the mixture becomes light and fluffy. Gradually add in 1 cup of all-purpose flour and a pinch of salt, mixing just until combined.

Lightly spray a mini muffin pan with non-stick cooking spray. Take a heaping tablespoon of the prepared dough and press it firmly into the bottom and up the sides of each muffin cup.

In a large bowl, combine ½ cup of brown sugar, ½ cup of light corn syrup, 2 tablespoons of melted butter, and 1 teaspoon of pure vanilla extract. Whisk until smooth and well blended. Gently fold in the toasted pecans.

Spoon the filling mixture into each prepared crust, filling them about ¾ full to prevent overflow during baking.

Preheat your oven to 350°F (175°C). Once heated, place the muffin pan into the oven and bake for about 15 minutes.

After cooling for five minutes, carefully add an extra tablespoon of your filling mixture on top of each bite.

Once completely cool, gently remove them from the muffin pan and serve.