- 12
Ingredients
- Crust
- 1 1/4 pounds (5 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Topping
- 1 pound (4 sticks) unsalted butter
- 1 cup light corn syrup
- 3 cups light brown sugar, packed
- 1/4 cup heavy cream
- 2 pounds pecans, chopped
Preparation
Step 1
makes a 12x18 pan (serves 24-36)
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
makes a 9x13 pan (serves 18)
Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes.
makes an 8x8 pan (serves 9)
Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes.
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