Ingredients:

  • 225 g (8 oz / 2 sticks) Cold Unsalted Butter, cut into cubes (for crust)
  • 250 g (2 cups) All-Purpose Flour
  • 50 g (¼ cup) Granulated Sugar
  • ½ teaspoon Fine Sea Salt (for crust)
  • 115 g (4 oz / ½ cup) Unsalted Butter (for browning)
  • 3 Large Eggs, whisked
  • 180 ml (¾ cup) Light Corn Syrup or Golden Syrup
  • 165 g (¾ cup) Packed Light Brown Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons High-Quality Bourbon
  • ½ teaspoon Fine Sea Salt (for filling)
  • 340 g (3 cups) Pecan Halves, divided (2 cups for mixing, 1 cup for topping)

Instructions:

  1. Prepare the Pan: Preheat the oven to 175°C (350°F). Line the 9x13 inch pan with parchment paper, leaving an overhang on the long sides for easy removal later.
  2. Make the Dough: Combine the cold butter, flour, sugar, and salt in a bowl or food processor until the mixture resembles coarse sand.
  3. Chill and Press: Press the dough evenly into the prepared pan. Prick the base all over with a fork. Chill for 30 minutes.
  4. Blind Bake: Bake the crust for 18–20 minutes until lightly golden. Remove from the oven and reduce the temperature to 160°C (325°F).
  5. Brown the Butter: Melt the 115g of butter in the heavy-bottomed saucepan over medium heat. Continue cooking, stirring frequently, until the foam subsides and brown specks form on the bottom, giving off a nutty aroma (5–8 minutes). Immediately remove from heat and pour into a separate bowl to stop the cooking process.
  6. Combine Syrups and Sugar: In a large bowl, whisk together the corn/golden syrup, brown sugar, vanilla, salt, and bourbon.
  7. Temper the Eggs: Slowly drizzle the slightly cooled brown butter into the syrup mixture, whisking constantly until smooth. Then, slowly whisk in the pre-whisked large eggs until the mixture is fully incorporated and smooth.
  8. Add Pecans: Stir in 2 cups of the pecan halves.
  9. Assemble: Pour the pecan filling evenly over the warm, pre-baked crust.
  10. Top: Scatter the remaining 1 cup of pecan halves artfully over the top of the filling.
  11. Bake: Bake for 25–30 minutes at 160°C (325°F). The filling is done when the edges are set and slightly puffy, but the very centre still has a slight wobble.
  12. Cool Completely: Remove from the oven and let cool completely on a wire rack for 2 hours.
  13. Chill and Slice: Transfer the cooled bars (still in the pan) to the refrigerator and chill for a minimum of 4 hours, or preferably overnight. Once fully chilled, use the parchment overhang to lift the slab out and slice into 16 clean squares.