Servings: 24

Ingredients:

  • Flour (2-1/2 cups)
  • Powdered sugar (2/3 cup)
  • Finely chopped toasted pecans (3/4 cup)
  • Kosher salt
  • Butter (1 cup + 6 tbsp)
  • Cane syrup (3/4 cup)
  • Brown sugar (1/2 cup)
  • Heavy cream (6 tbsp)
  • Vanilla extract (1 tsp)
  • Coarsely chopped toasted pecans (3 cups)

Directions:

  1. Preheat oven to 350°F.
  2. Add flour, powdered sugar, finely chopped pecans, and 1/2 tsp salt to a food processor.
  3. Pulse until thoroughly combined.
  4. Cube 1 cup of butter and add it to food processor.
  5. Pulse until contents resemble coarse meal.
  6. Line a 13x9" baking dish with parchment paper.
  7. Press contents of food processor into pan.
  8. Bake until lightly browned (~25 minutes).
  9. Cool completely on a wire rack (~25 minutes).
  10. Heat cane syrup, brown sugar, heavy cream, 6 tbsp butter, and 1/4 tsp salt in a medium saucepan over medium heat, stirring constantly.
  11. Boil, stirring constantly, for 1 minute, then remove from heat.
  12. Stir in vanilla and coarsely chopped pecans.
  13. Pour contents of saucepan evenly over cooled crust.
  14. Bake at until filling in center of pan bubbles (~15 minutes).
  15. Cool for 1 hour on a wire rack, then chill in fridge for 1 hour before cutting.