Preheat the oven to 350°. Spray a 12 count muffin tin with non stick cooking spray. In a large bowl add the flour, butter and brown sugar. Either using a pastry cutter, fork or your hands mash the butter with the flour and mix until fine crumbs form.

Take 1/4 cup of the crumbs and place it in each muffin cup. Press down and flatten the crumbs in the muffin cups. Bake in the oven for 8 minutes.

Remove from the oven and set aside. In a large bowl add the corn syrup, eggs, sugar and vanilla. Stir until everything is completely combined. Add in the pecans and stir once again. Scoop and pour on top of the crusts until it reaches almost to the top of the muffin tin, leaving some room so it doesn’t spill over.

Reduce the temp to 275°. add the muffin tins back into the oven and cook for 30-35 minutes.

Once done let them cool for 20-30 minutes and then scrape the edges with a butter knife and carefully tip the muffin tin over to get them out. Serve and enjoy!