Preheat oven to 350 degrees F. Coat mini muffin pans with cooking spray. Working in batches, if necessary, fit phyllo cups into pans.
In bowl, stir together 1 1/3 cups caramel topping, eggs, chopped pecans, 1/2 cup cranberries and salt. Fill each phyllo cup with about 1 Tbs mixture. Bake 8 - 15 minutes or until lightly browned and filling is set. Cool 5 minutes. Transfer cups to racks; cool completely.
Up to 4 hours before serving, toss pecan halves with remaining caramel topping. Transfer whipped topping to pastry bag fitted with medium star tip; pipe rosette onto each cup. Garnish each cup with pecan half and remaining cranberries. Refrigerate until ready to serve.
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