2 cups flour
1/2 cup sugar
1/8 tsp. salt
1 1/4 cup butter
1 cup firmly packed brown sugar
1 cup light corn syrup
4 large eggs, lightly beaten
2 1/2 cups finely chopped pecans
1 tsp. vanilla

Preheat oven to 350°F.

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

Bake for 17 - 20 minutes or until lightly brown. 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 1/4 of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust and bake for 30 - 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.

Yields 16 large bars.