1 Cup brown sugar, packed
1 Cup light corn syrup
½ Cup butter
4 Eggs
2 ½ Cup pecans, finely chopped
1 Teaspoon vanilla extract
Combine the flour, salt, and sugar in a large bowl. Using a pastry blender, thoroughly cut the ¾ cup of butter until the mixture resembles very fine crumbs. Using plastic wrap, firmly and evenly press this mixture into a greased 13" x 9" pan. Bake at 350°F for about 20 minutes (or until lightly browned). Lightly beat the eggs into a bowl and set aside. Next, combine the brown sugar, corn syrup, and ½ cup of butter into a saucepan. Over medium heat, bring this to a boil, stirring gently. Then, remove the saucepan from the heat and slowly pour one fourth of it into the eggs, while stirring the eggs vigorously (this prevents the eggs from cooking in large clumps). Then stir in the pecans, then the vanilla extract, and then the remaining contents from the saucepan. Pour this filling over the baked crust and return the pan to the oven to bake for another 35 minutes (or until the filling sets). Remove the pan and let it cool completely, on a wire rack, before cutting into generous squares. Serves 16.