1 (9") unbaked pie shell
1 1/4 c. dark Karo syrup
1 c. dark brown sugar
4 eggs
4 tsp. butter, room temperature
1 tsp. vanilla
1 1/2 c. coarsely broken pecans

Bake shell at 425 degrees for 5 minutes. Remove and cool on wire rack. In medium saucepan, combine syrup and sugar. Heat, stirring constantly until sugar is melted and mixture is smooth. Remove from heat. In medium bowl beat eggs until well mixed but not thick. Gradually pour into the hot syrup, beating constantly. Stir in butter until melted; add vanilla and nuts. Place in cooled pie shell and bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees and continue baking until middle is set, 30 to 40 minutes. Remove and cool on wire rack.