The good news: pecans are a great source of manganese, a mineral that has many benefits to overall health. Pecans are also a good source of protein and omega-6 fatty acids, and can help lower cholesterol.
The bad news: the health benefits of pecans may be canceled out by the cup and a half of corn syrup, cup and a half of sugar, and four eggs that are also included in this recipe.
The next time I make these I think I’m going to reduce the filling ingredients by about one-fourth, so that the filling doesn’t bubble over the sides of the pan. If I do so, I’ll post an adapted recipe here so everyone can have the ratios.
These bars were for my brother Andy on his birthday, as he is a fan of pecan pie.
For the crust
- 2 cups flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 12 tablespoons butter, cold, cut into small cubes
For the filling
- 4 eggs
- 1 1/2 cups sugar
- 1 1/2 cups light corn syrup
- 3 tablespoons butter, melted
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups chopped pecans
Preheat oven to 350 degrees. Spray a 15 x 10 x 1 pan with baking spray.
In a large bowl, combine flour, sugar, and salt. Cut in butter until the mixture looks like coarse crumbs; I also used my hands to get a more even consistency.
Press into the bottom of the pan in an even layer; bake for 20 minutes.
With a few minutes left on your crust baking time, prepare the filling. In a large bowl whisk eggs, sugar, corn syrup, melted butter, and vanilla until well combined. Stir in pecans.
Carefully pour filling over hot crust and return to the oven, baking for 25-30 minutes or until filling is set. Note: your pan will be very, very full so move it carefully; I placed a larger baking pan on the rack beneath mine to catch the drips, and my filling bubbled over a bit so I’m glad I did.
Remove from oven and cool on a wire rack completely before cutting.