Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 3/4 cup light corn syrup (or maple syrup)
- 3/4 cup packed light brown sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups chopped pecans
Instructions
- Place the 1 cup of unsalted butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam up, then start to develop little brown specks at the bottom. Once it smells nutty and looks golden-brown, remove it from the heat immediately and pour it into a heat-proof bowl to stop the cooking process. Let it cool for 10 minutes.
- 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 large bowl, whisk together the flour, granulated sugar, and salt. Pour in the slightly cooled brown butter and 1 teaspoon of vanilla. Stir until a crumbly dough forms. Press the dough firmly and evenly into the bottom of the prepared pan.
- Place the crust in the oven and bake for 12 to 15 minutes, or until the edges are just beginning to turn a light golden brown. Pre-baking is essential to ensure the crust stays crisp under the gooey filling. Remove the pan from the oven and set it aside while you prepare the topping.
- In a large mixing bowl, whisk the eggs until lightly beaten. Add the corn syrup, brown sugar, 2 tablespoons of melted butter, vanilla extract, and salt. Whisk until the mixture is smooth and the sugar has mostly dissolved. Fold in the chopped pecans until they are evenly coated with the syrup mixture.
- Pour the pecan mixture over the warm, pre-baked crust. Use a spatula to spread the pecans evenly to the corners. Return the pan to the oven and bake for 25 to 30 minutes. The filling should be set around the edges and only have a slight jiggle in the very center. Do not overbake, or the caramel will become too hard.
- Remove the pan from the oven and place it on a wire rack. Let the bars cool completely in the pan for at least 2 hours. This cooling period is vital for the filling to firm up. Once cool, use the parchment paper overhang to lift the entire block out of the pan. Use a sharp knife to slice into 16 squares and serve.
- Cook Time: 60 minutes