- Ready In:
- 1hr 15mins
- 1 cup all-purpose flour
- 1⁄3 cup packed light brown sugar
- 1⁄4 cup pecans, toasted
- 1 teaspoon salt
- 1⁄4 teaspoon baking powder
- 6 tablespoons unsalted butter, cut into small pieces and chilled
- 1⁄2 cup packed light brown sugar
- 1⁄3 cup light corn syrup
- 4 tablespoons unsalted butter, melted and cooled
- 1 tablespoon Bourbon (can substitute 1/2 teaspoon rum extract) or 1 tablespoon dark rum (can substitute 1/2 teaspoon rum extract)
- 2 tablespoons vanilla extract
- 1⁄2 teaspoon salt
- 1 large egg, lightly beaten
- 1 3⁄4 cups pecans, toasted and coarsely chopped
- To toast the pecans: Preheat oven to 350°. Place pecans in a single layer In a 9” x 9” baking pan. Bake in a 350 degree oven for 5 - 10 minutes until golden brown and fragrant. Shake every few minutes and watch closely. Allow to cool.
- Meanwhile, melt 4 tablespoons butter. Set aside and allow to cool for the filling.
- For the crust: Line an 8-inch square pan with foil (two large sheets going opposite direction), then coat lightly with oil spray.
- Process flour, 1/3 cup brown sugar, pecans, salt and baking powder in a food processor until it resembles coarse cornmeal, about 5 pulses. Sprinkle the 6 tablespoons chilled butter cubes over the top. Pulse until the mixture is pale yellow and resembles coarse oatmeal, about 8 pulses.
- Place the crust mixture in the prepared pan. Press firmly into an even crust with your fingers. Bake until it begins to brown, 20 - 24 minutes.
- For the filling: As soon as the crust finishes baking, stir together the 1/2 cup brown sugar, corn syrup, melted butter, bourbon/rum or rum extract, vanilla extract and salt just until combined. Whisk in the egg until incoporated, then pour over the hot crust. Sprinkle the 1 3/4 cups chopped pecans over the top.
- Return to oven and bake until top is golden brown and top begins to crack, about 22 to 25 minutes.
- Cool completely on a wire rack, about 1 hours, before removing from the pan using the foil as lifters. Cut as desired.
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RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!