2 C. Flour
1/2 C. Sugar
3/4 C. Butter
1 C. Brown Sugar
1 C. Corn Syrup, Light
1/2 C. Butter
4 Eggs
2 1/2 C. Pecans
1 tsp. Vanilla
Heat oven to 350 degrees. Place flour 1/2 C. sugar and 3/4 /c. softened butter into a dish. Cut everything together into small pieces. I like using a pastry cutter. Press Mixture into a 13 x 9 pan. Use a piece of saran wrap to push down on the mixture to make nice and even in pan. Bake for 10-12 minutes until crust becomes brown on the edges.
Chop up the pecans into the size pieces you like. I like very small ones. I do not like to bite into these and have a pecan come up and hit me int he face. Beat your eggs until light and frothy.
While crust is cooking mix together on the stove, brown sugar, corn syrup and butter. Bring this to a boil stirring gently. Remove from heat. Add a small portion of the heated mixture to eggs. Continue to add a little at a time until all the mixture is incorporated into the eggs. (The idea of adding a small amount at a time is to avoid the eggs getting cooked while mixing it all together. You don't want scrambled eggs in this dish.)
Mix in pecans to the sugar and egg mixture. Add vanilla and pour onto hot crust. Place back into the oven and back for 20 minutes more. Everything should feel solid when you shake the pan.
Take out of the oven and cool before serving. These are rich so cut them into small pieces.
