Mini Pecan “Pies”

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan greased with butter. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture. Lightly flour a wooden board, unfold puff pastry and use a rolling pin to lightly even out edges. Brush the whole sheet with the melted butter and vanilla mixture. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins.

Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll into 12 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up into each of the muffin tins. Bake for 20-25 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely. Drizzle with caramel sauce.

Caramel sauce recipe: 

Add the water and sugar to a heavy bottomed saucepan. Cook over medium heat and stir until the sugar dissolves. When the mixture comes to a boil, stop stirring.

Cook to desired caramel color. Add butter and cream, taking care to avoid splatters as the mixture bubbles up.

Continue cooking and stirring until the caramel is smooth.

Allow the sauce to cool, and transfer to an airtight container. Store in the refrigerator for up to a week. The sauce can be reheated on the stove over medium-low heat or in a microwave.