- 1½ cups flour
- ¼ cup granulated sugar
- ⅛ teaspoon sea salt
- ½ cup plus 2 tablespoons cold unsalted butter; cut into pieces
- 1 large egg yoke
- ½ cup brown sugar; firmly packed
- 2 tablespoons flour
- ¾ cups dark corn syrup
- 3 large eggs
- 1 teaspoon vanilla
- 2 cups pecan halves
- Preheat oven to 400ºF. Grease a 9-inch square pan.
- Put flour, sugar and salt in a food processor and pulse until blended. With the processor running, gradually add butter through the feed tube; process until blended.
- Turn out into prepared pan and gather dough. Flatten and press evenly over the bottom of the pan, forming a ½-inch edge up the sides of the pan.
- Bake in a preheated oven for 10 minutes.
- Meanwhile stir brown sugar and flour in a medium bowl until blended. Add corn syrup, eggs and vanilla; whisk until well blended. Spread pecans in an even layer over the partially baked crust. Pour filling over pecans.
- Reduce oven temperature to 350º.
- Continue baking for 25 minutes or until filling is firm. Cool on a wire rack before cutting into bars.
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