Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (40g) powdered sugar
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (120ml) light corn syrup
  • 6 tbsp (85g) unsalted butter, melted
  • 2 large (100g) eggs, room temperature
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves
  • 2 cups (230g) chopped pecans
  • 1/2 tsp (3g) 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. Cream the softened butter and powdered sugar together until smooth.
  3. Stir in the flour and salt until a soft dough forms.
  4. Press the dough evenly into the bottom of the prepared pan, ensuring it reaches the corners.
  5. Bake the crust for 12–15 minutes, or until the edges are barely pale gold. Remove from oven and set aside.
  6. In a medium bowl, whisk together the melted butter and brown sugar.
  7. Beat in the eggs one at a time, then stir in the corn syrup and vanilla extract.
  8. Sift in the cinnamon, nutmeg, and cloves, whisking until the mixture is velvety.
  9. Fold in the chopped pecans, spread the filling evenly over the pre-baked crust, and bake until the center is set (approximately 25-30 minutes).