Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1/4 teaspoon salt
If you’re out of brown sugar, feel free to substitute with an equal amount of white sugar plus a tablespoon of molasses. For a gluten-free alternative, swap the all-purpose flour with a 1:1 gluten-free baking flour.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, cream together 1 cup of softened butter, 2 cups of flour, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt until the mixture resembles coarse crumbs. This step always reminds me of watching my mum effortlessly blend ingredients, her hands moving with practiced ease.
- Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 20 minutes, or until lightly golden.
- While the crust is baking, whisk together 3 eggs, 1 cup of corn syrup, 1 cup of brown sugar, 2 tablespoons of melted butter, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt in a large bowl until smooth.
- Stir in the pecan halves, ensuring they are well-coated with the egg mixture.
- Pour the pecan mixture over the hot crust, spreading it evenly. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and slightly puffed.
- Let it cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift the bars out of the pan and onto a cutting board. Slice into squares and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
