2 c. all-purpose flour
1/2 c. sugar
1/8 tsp. salt
3/4 c. butter, cut up
1 c. firmly packed brown sugar
1 c. light corn syrup
1/2 c. butter
4 large eggs, lightly beaten
2 1/2 c. finely chopped pecans
1 tsp. vanilla extract

Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13 x 9 inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan.

Bake at 350°F or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust.

Bake at 350°F for 34-35 minutes or until set. Cool completely in a pan on a wire rack and cut into bars.

Yields 16 large bars.