2 eggs
1 c. brown sugar, packed
1/2 c. corn syrup (1/2 c. more if syrupy sauce is desired)
1 tbsp. vinegar
1 tsp. vanilla
1/2 c. butter, melted
1/2 c. raisins (more if desired)
1/2 c. pecans
Pastry for 2 crust pie

Heat oven to 425 degrees. Line 24 medium tart tins with pastry. (You may also use frozen tart shells.) Beat eggs slightly. Beat in sugar, syrup, vanilla and butter. Stir in nuts and raisins. Fill shells 2/3 full with the mixture. Bake 15 to 20 minutes until filling is brown and set.