1/4 c. butter
1 c. brown sugar
1/4 tsp. salt
1 c. dark Karo syrup
3 eggs, beaten
1 tsp. vanilla
1 1/2 c. pecan halves
1 (9 inch) unbaked pie shell

Cream butter and sugar together until fluffy. Add salt, syrup, eggs and vanilla.

Sprinkle pecans on bottom of pie shell. Pour the filling over the pecans. Bake at 450 degrees for 10 minutes, reduce the temperature to 350 degrees and bake 35 minutes longer. Outer edge of filling should be set - center slightly soft or until a knife inserted in center comes out clean.