1/3 cup melted butter
1 1/4 cups dark Karo syrup (or brown sugar)
1 1/4 cups sugar
3 eggs
1/2 tsp. salt
1 tsp. vanilla
dash nutmeg and cinnamon
1/2 tsp. lemon juice or vinegar
1 1/2 cups pecan pieces
1 unbaked 9-inch pastry shell

Preheat oven to 425°F.

Brown butter in saucepan over medium heat until golden brown, taking care not to burn it. Add Karo syrup and sugar and bring to a boil over medium heat, stirring with a wooden spoon. Set aside and cool just a bit.

In a separate bowl beat eggs with a wire whisk. Add salt, vanilla, spices and lemon juice. Pour hot butter/syrup mixture over this, and beat with wire whisk while adding. Add pecans, mix well, then pour into unbaked 9-inch pie shell.

Bake at 425°F for 10 minutes, then reduce temperature to 325°F and bake for 40 minutes or until toothpick inserted in center comes out clean.

Variation: For a twist try adding 2 or 3 ounces of bourbon or rum to the butter/syrup mixture, or you can even add 1/2 cup chopped dates or raisins for a delightful change of pace.

Submitted by: Russell Popham