Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (30g) powdered sugar
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (165g) packed light brown sugar
  • 1/2 cup (120ml) light corn syrup
  • 2 large eggs, room temperature
  • 2 cups (230g) chopped pecans
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine melted butter, flour, powdered sugar, and salt until a crumbly dough forms. Press the mixture firmly and evenly into the bottom of the pan.
  3. Bake the crust for 12-15 minutes until the edges are just barely golden.
  4. In a bowl, combine melted butter and brown sugar. Whisk in the eggs, corn syrup, vanilla, cinnamon, nutmeg, and cloves until velvety.
  5. Fold in the chopped pecans until fully coated in the syrup.
  6. Pour the pecan filling over the warm, par-baked crust and spread evenly to the corners.
  7. Bake for 25-30 minutes until the edges are bubbling and the top is a deep mahogany color.
  8. Cool completely in the pan for 2 hours to allow the filling to set before lifting with parchment handles and slicing into rectangles.