Pecan Tassie Success?

Well so far I have made two batches of Pecan Tassies. I decided early on not to use Dark Brown Sugar because it has too much molasses flavor. I also decided to stick with one crust recipe while testing fillings and then tweak it once I had the filling perfected. The first batch was a mix of butter, light brown sugar, eggs and vanilla. It was OK, nothing to brag about though. To me it seemed dry and nothing like the pecan pie texture that I wanted. For the second batch I replaced some of the brown sugar with Karo light corn syrup. This was a big improvement but still not exactly what I want. For the next batch, I plan on replacing more of the sugar with Karo and adding a bit more butter...stay tuned.