Traditional Pecan Pie in a Jar
2 cups pecan halves
broken into coarse pieces
1 cup white sugar
¾ cup light corn syrup
¾ cup dark corn syrup
¼ cup butter
1 ½ teaspoons vanilla extract
1 pinch salt
8 half pint canning jars with lids and rings
2 unbaked 9-inch pie crusts
Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
Bake pecans in the preheated oven until lightly toasted, 6 to 8 minutes. Cool to room temperature.
Bring sugar, light corn syrup, and dark corn syrup to a boil in a saucepan; boil for 2 minutes. Remove from heat and cool slightly, about 10 minutes.
Whisk eggs in a large bowl until frothy. Add syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in butter, vanilla extract, and salt until batter is smooth.
Spray 8 small jars with cooking spray. Press pieces of pie crust dough into bottom and sides of jars. Add a layer of toasted pecans to each jar. Spoon in batter, leaving 1/4 inch rim at top.
Bake in preheated oven until darkened on the top, about 40 minutes. Cool to room temperature before serving.
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