Ingredients:
1 package phyllo pastry cups
1 cup chopped pecans
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1 teaspoon ground cinnamon
1/2 cup caramel sauce
1/4 cup honey
1/2 teaspoon pure vanilla extract
Pinch of salt
Directions:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine chopped pecans, brown sugar, melted butter, cinnamon, and a pinch of salt.
Place phyllo cups on a baking sheet. Spoon the pecan mixture into each cup, filling them nearly to the top.
Bake for 10-12 minutes or until the phyllo cups are golden and the pecan mixture is bubbling.
Warm the caramel sauce with honey and vanilla in a small saucepan over low heat until combined and fluid.
Drizzle the caramel-honey mixture over each of the baked phyllo cups.
Allow the baklava cups to cool slightly before serving, as the caramel will be hot
