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Ingredients
  • subheading: For the crust:
  • 1 ¾ cups (227 g) all-purpose flour
  • ¼ cup (50 g) sugar
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, melted
  • 1 tablespoon light brown sugar
  • subheading: For the topping:
  • 1 cup (220 g) packed light brown sugar
  • ½ cup (170 g) dark corn syrup
  • 5 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 large egg, lightly beaten
  • 4 cups (396 g) pecan halves, (about 1 pound) toasted
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