Preheat oven to 250-F
Break eggs into small bowl of an electric mixer and beat on medium-high until very frothy, about 2 minutes.
Pour melted butter, brown sugar and sugar into large bowl bowl of an electric mixer
Mix on medium speed until well-combined, about 2 minutes
Add beaten eggs, corn syrup, vanilla and salt.
Beat on medium-high 3 minutes
Place shells on a parchment paper-lined baking sheet.
Fill each shell 2/3 full (about 1 teaspoon of batter).
Top with chopped pecans (about 1/2 tsp per shell).
Bake 25 minutes or until filling is light golden brown and edges of shells are crispy brown.
Cool and serve, or wrap tightly and store up to 24 hours.
Makes 75 pieces.
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