Ingredients:

  • 1 ¾ cups All-Purpose Flour (sifted)
  • ¼ cup Granulated Sugar
  • 1 cup (2 sticks) Unsalted Butter, very cold, cut into ½-inch cubes
  • ¼ tsp Fine Sea Salt
  • 1 cup (packed) Light Brown Sugar
  • ½ cup Light Corn Syrup (or Maple Syrup)
  • ¼ cup (4 Tbsp) Unsalted Butter, melted and cooled slightly
  • 2 Large Eggs, room temperature, lightly beaten
  • 1 tsp Vanilla Extract
  • ½ tsp White Vinegar
  • 1 ½ cups Pecan Halves or Chopped Pecans, lightly toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 9x9 inch pan with parchment paper, leaving generous overhang on two sides (these will serve as handles for removal).
  2. Mix the Dry Ingredients: In a large bowl (or stand mixer), combine the flour, sugar, and salt.
  3. Cut in the Butter: Add the cold, cubed butter. Mix on low speed until the mixture resembles coarse crumbs, like rough sand. Do not overmix.
  4. Press and Chill: Press the mixture evenly into the prepared pan, using the bottom of a measuring cup to compact it firmly. Place the pan in the freezer or fridge for 30 minutes to firm up the butter.
  5. Par-Bake: Bake the chilled crust for 15 minutes, or until the edges are just starting to turn light gold. Remove from the oven and reduce the oven temperature to 325°F (160°C).
  6. Combine Wet Ingredients: While the crust is par-baking, whisk together the melted butter, corn syrup, brown sugar, vanilla extract, and white vinegar in a medium bowl until smooth.
  7. Add Eggs: Gently whisk in the lightly beaten eggs. Stop mixing as soon as they are incorporated.
  8. Fold in Pecans: Gently fold the 1 ½ cups of pecans into the filling mixture.
  9. Assemble: Pour the filling mixture evenly over the warm, par-baked crust. Ensure the pecans are distributed across the surface.
  10. Bake: Return the pan to the 325°F (160°C) oven. Bake for 20 to 25 minutes. The edges should be set, but the very centre of the filling should still have a slight, gentle wobble.
  11. Cool Completely: Remove the pan from the oven and place it on a wire rack. Allow the squares to cool and set completely (minimum 2 hours at room temperature) before attempting to cut them.
  12. Cut and Serve: Once fully cooled, use the parchment paper overhang to lift the entire slab out of the pan. Using a sharp, warmed knife, slice into 16 squares.