Try this delicious recipe and pair with our 2010 Vidal Icewine for a sweet treat! 

Ingredients

• 1 cup sugar
• 3 tbsp butter, melted 
• ½ cup dark corn syrup 
• ¼ cup maple syrup 
• 3 large eggs, beaten 
• ½ tsp hot sauce ( I used one that was cayenne based with a blend of 8 other peppers and a touch of salt and vinegar) 
• 1 ½ cups pecan halves 
• 12 3” tart shells or one 9” pie shell

Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and hot sauce, and stir until all ingredients are combined. Pour mixture into tart shells, and place on a heavy-duty cookie sheet. Bake for 15 to 20 minutes or until the filling is brown and bubbling. The centre should be set to the consistency of Jello. Remove from oven and cool on a wire rack.