I just saw Paula Deen make these (with President Jimmy Carter, dontcha know) and they looked easy and great.
Recipes : Pecan Toffee Tassies : Food Network
Good excuse to use my mini muffin tin, too!
Anyway, I looked up other recipes for Pecan Tassies and Paula's use of refrigerated pie crust dough looks like a shortcut. Which is fine with me, but I want to make sure I'm not missing anything.
Any Pecan Tassie purists out there who think I should try a different recipe, or will this one do the trick?