1/2 cup sugar
1 tbsp. butter
2 eggs, beaten
2 tbsp. all-purpose flour
1/4 tsp. salt
1/2 tsp. almond extract
1 cup white corn syrup (Karo)
1 1/2 cups chopped pecans
1 (8-inch) pie crust (Pillsbury)

Preheat oven to 425°F.

Cream butter and sugar; add beaten eggs, then flour, salt, extract and syrup. Stir well and add chopped pecans. Pour mixture into prepared 8-inch pie crust.

Bake at 425°F for 10 minutes; reduce temperature to 350°F and bake 40 minutes more.

Variation: May substitute white syrup for dark syrup.

Submitted by: Barbara Perry