Mini croissant-crust pecan pies

Combine unsalted butter, brown sugar, light corn syrup, salt, vanilla extract and bourbon in a pan over medium-high heat; when it bubbles, whisk.

Boil for one minute, then pull off the heat.

Cool about five minutes, then add two whole eggs and whisk vigorously; whisking them in slowly is the conventional technique.

Stir in the roughly chopped pecans; set aside about five minutes to cool and thicken a little.

Very generously butter a muffin tin.

Cut each croissant in half, then cut into each half without going all the way through and open it like a little sandwich.

Press each half firmly into a buttered cup, out to the sides; tear off high points above the pan and patch low spots so each cup is fully lined.

Divide the filling evenly between the six crusts, stirring before every spoonful so nuts and syrup are shared evenly.

Push pecans into the cups so none stick up to burn, level the tops, and wipe away syrup that dripped between cups.

Bake in the center of a 375 degree oven about 25 minutes, with a pan underneath for drips, until browned and the center is just set, maybe a touch soft, not liquid.

Let sit in the pan about 5 minutes, turn each to loosen while still warm, lift out and cool completely on a plate.

Serve fully cooled, optionally with a scoop of vanilla ice cream pressed into an even layer on top.