4 oz plus 2 Tbsp. Becel® unsalted plant-based bricks , divided
3 Tbsp. iced water
2 tsp. white vinegar , divided
1/2 cup firmly packed light brown sugar
1/4 cup corn syrup
2 Tbsp. pure maple syrup
1 tsp. vanilla extract
1/2 cup chopped pecans
Preheat oven to 400°F (205°C). Grease 12 nonstick muffin cups; set aside.
Combine flour with salt in medium bowl. Cut in Becel® with pastry blender or finger tips just until large crumbs begin to form. Whisk water with 1 tsp. (5 mL) vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
Whisk brown sugar, corn syrup, maple syrup, egg, remaining 2 Tbsp. (30 mL) melted Becel, vanilla and remaining tsp (5 mL) vinegar. Roll dough on lightly floured surface about 0.5 cm thick. Cut out 12 (4-in/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.
Bake 10 minutes then reduce oven temperature to 375°F (190°C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.