Hmmm, this is a weird photo-sorry about that! Fall always turns my mind towards nuts, I don’t know why, maybe I was a squirrel in my past life. And I can never pass up a recipe with pecans in it. So when I saw this being made by Claire Robinson on 5 Ingredient Fix, I knew I had to scroll it away for future use. So here were are–in the future and this was as good as gold, too bad the price of pecans is so outrageous or I’d make these more often…
1 1/2 sticks butter, cold and cubed + more for the baking dish
1 1/2 cups flour
2/3 cup light brown sugar
1 teaspoon salt
1 stick butter-softened
1 cup light brown sugar
pinch of slat
1/3 cup light corn syrup
1/4 cup flour
3 cups coarsely chopped pecans
Preheat oven to 350 degrees. Line a 9 x 13 baking dish with foil allowing a 2 inch overhang on all sides. Butter the foil.
In a food processor, blend the flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoon cold water and mix until the dough just holds together. Press dough into bottom of butterred baking dish and bake in oven until golden, about 20-25 minutes.
Meanwhile, make the filling. In a stand mixer add the butter, brown sugar and pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden, about 30-35 minutes. Remove the dish from the oven and allow to cool completely in the pan.
Remove from the pan by pulling up the foil sides and putting it on a cutting board.
**Recipe from 5 Ingredient Fix, 2010