2 medium apples, peeled, cored and cut into 1/4-inch dice
1/3 cupKaro®® Light Corn Syrup
1/4-1/2 teaspoon cinnamon
1/4 cupFisher® Chopped Pecans
2 pkgs. mini phyllo cups, 15 cups each
Remove phyllo cups from freezer and arrange onto a cookie sheet.
Melt 2 tbsp. butter in a medium non-stick skillet over medium heat. Add apple and cook, stirring frequently, 5 minutes or until apple is tender. Transfer apple from skillet into a medium bowl using a slotted spoon and set aside.
Melt remaining 1 tbsp. butter in skillet. Stir in corn syrup and cinnamon bring to a boil, reduce heat to medium low and simmer for 2 to 3 minutes or until mixture begins to thicken. Remove from heat. Stir in reserved apples and nuts.
Divide apples among phyllo cups. Serve immediately.
**Note: To make ahead, cook apples and syrup as directed. Assemble cups just before serving to retain crispness of phyllo cups.