How to Make It
Preheat oven to 350 degrees and coat mini muffin pan with nonstick spray.
Cream softened butter and 2/3 cup brown sugar in a bowl until blended. Add the flour and salt; mix until sandy.
Press 1 Tbsp. dough into each well of the prepared muffin tins, pressing it up the sides. Bake the crust for 8 minutes, until set and lightly golden around the edges.
Remove crust from oven and press the bottoms down lightly with a small spoon.
Toast 1 1/2 cups pecan halves on a baking sheet in a single layer until fragrant. Take about 10 to 15 minutes. Chop coarsely and set aside.
Whisk sugar, 1/2 cup brown sugar, eggs, syrup, butter, bourbon, vanilla, salt, and pecans together in a bowl. Pour 1 Tbsp. filling into each shell. Top each tassie with a pecan half, then bake for 15 minutes, or until filling is set and crust is browned.
Sprinkle tassies with kosher salt and let cool for about 15 minutes before removing from pan.