- ½ cup butter (no substitutes), room temperature
- ¼ tsp salt
- 1 cup packed brown sugar
- 2 cup flour
- 2 ½ cup large pecan halves
- 1 ½ sticks or 3/4 cup butter
- 1/3 cup brown sugar
- Preheat oven to 350 degrees.
- Prepare a 9 x 13 pan by lining the pan with aluminum foil large enough to cover the bottom and sides of the pan. Run a little bit of tap water into the pan to wet it all over. Pour out all but about a tablespoon of the water (the water helps to hold the foil in place). Then place the foil in the pan and press it against the bottom and sides. Do not butter the foil.
- In a large mixing bowl, beat the butter until soft. Add salt, brown sugar and flour and beat for a minute or two, until the ingredients form tiny crumbs that will hold together when you press the mixture between your fingers. Pour the mixture into the prepared pan. Spread the mixture to form a level layer in the pan, and then press down firmly to form a compact layer. Let stand.
- Place the pecan halves touching each other – flat sides down – all in the same direction, to cover the bottom layer. (For a time saver, you could also just chop the pecans and sprinkle them, but using half pecans gives a prettier presentation.)
- Place the topping ingredients in a small saucepan. Stir over high heat until mixture comes to a hard boil all over the surface. Continue to stir over the heat for 30 seconds longer. Remove the pan from heat and pour the hot mixture all over the pecans, trying to coat the entire surface.
- Bake at 350 for 22 minutes. Remove and cool. When cool, refrigerate for at least an hour. You can pull the entire pan of cookies out by the foil, peel the foil off, and cut into bars. Serve at room temperature.