3 c. unsifted flour
6 tbsp. sugar
3/4 c. butter
3/4 tsp. salt

FILLING:

4 eggs, slightly beaten
1 1/2 c. Karo light or dark syrup
1 1/2 c. sugar
3 tbsp. butter, melted
1 1/2 tsp. vanilla
2 1/2 c. chopped pecans

Grease bottom and sides of 15 1/2 x 10 1/2 x 1 inch jelly roll pan. In large bowl with mixer at medium speed, beat flour, sugar, butter and salt until crumbly. (Mixture will be dry.) Press firmly into pan. Bake at 350 degrees for 20 minutes or golden brown. Meanwhile prepare filling.

In large bowl stir eggs, corn syrup, sugar, butter and vanilla until blended; stir in pecans. Spread evenly over hot crust. Bake at 350 degrees for 25 minutes or until set. Cool. Makes 60 (1 1/2 inch squares).