| | Directions | | Place 2 liners in each cup of micro-safe muffin pans. Microwave oleo on high 45 to 60 seconds, until melted. Stir in crumbs and sugar. Place rounded tsp. crumb mixture in each liner. Press down firmly with bottom of glass. Place scant T. mixture of nuts in each cup. Place 1 muffin pan in oven. Cook on high 2 to 4 minutes. Rotating pan every minute unless you have a turntable. Cook until mixture bubbles or is firm on top. About 2 1/2 minutes. |
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| Ingredients | | - |  | CRUST |
| - | | 24 Cupcake Liners |
| - | | 1/4 cup graham cracker crumbs |
| - | | 1/4 cup margarine |
| - | | 2 tablespoons sugar |
| - | | Filling |
| - | | 2/3 cup pecans, chopped |
| - | | 1/2 cup corn syrup, light or dark |
| - | | 1 tablespoon flour |
| - | | 1 teaspoon vanilla |
| - | | 3 Eggs |
| - | | 1/3 cup brown sugar, packed |
| - | | 2 tablespoons oleo |
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