INGREDIENTS
- 2 cups flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 3/4 cup butter
- 1 cup brown sugar(firmly packed)
- 1 cup light corn syrup
- 1/2 cup butter
- 4 large eggs(lightly beaten)
- 3 1/2-4 cups finely chopped pecans
- 1 teaspoon vanilla extract
DIRECTIONS
- Combine flour, sugar and salt in a large bowl.
- Cut in 3/4 cup butter thoroughly with pastry blender until you have fine crumbs.
- Press mixture evenly into sprayed or greased 13 x 9 baking pan.
- Bake at 350 for 17-20 minutes until lightly browned.
- Combine brown sugar, corn syrup and 1/2 cup butter in a sauce pan.
- Bring to a boil over medium heat, stirring gently.
- Remove from heat.
- To avoid scrambling the eggs, temper the lightly beaten eggs by stirring in 1/4 heated mixture into eggs gradually.
- Once tempered, add egg mixture to sauce pan and stir in pecans and vanilla.
- Pour filling over crust and bake at 350 for 25 minutes, or until set.
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