1 3/4 c. all purpose flour
1/3 c. powdered sugar
1/4 c. cornstarch
1/2 tsp. salt
3/4 c. (1 1/2 sticks) chilled, unsalted butter, cut into 1/2 inch pieces
1 1/4 c. (packed) brown sugar
1/2 c. light corn syrup
1/4 c. (1/2 stick) unsalted butter
4 c. coarsely chopped pecans (about 14 1/2 oz)
1/2 c. whipping cream
2 tsp. vanilla extract
Preheat oven to 350 degrees. Line 13x9x2 inch pan with foil. Blend flour, powdered sugar, cornstarch and salt in processor. Add butter and process until mixture begins to clump together. (If you don't have a food processor a blender or beater will do.) Press dough evenly onto bottom of foil-lined pan. Bake crust until set and light golden, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven to 325 degrees.
Stir brown sugar, corn syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils; boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Stir in vanilla. Pour hot topping over warm crust. Bake until caramel is darker and bubbles thickly, about 20 minutes. Transfer pan to rack. Cool completely in pan (topping will harden).
Lift foil out of pan onto cutting board. Using heavy sharp knife, cut crust with nut toppinto into 1 1/2x1 inch diamonds. (I admit, I did not cut mine into diamonds, just squares. I feel that I can safely say that taste was maintained.)
-Recipe from Epicurious