You dump hot water onto the whole shebang. It looks like a royal mess going into the oven, but when it emerges?
An oozing pool of caramel floods the bottom of the dish. A moist, buttery cake rises to the top. The pecans emerge on the surface, toasted and crisp.
- 1 box refrigerated pie crust softened to room temperature
- 21/2 cups light corn syrup
- 2 1/2 cups packed brown sugar
- 1/2 cup butter melted
- 41/2 teaspoons vanilla
- 6 eggs slightly beaten
- 2 cups coarsely chopped pecans
- Butter-flavor cooking spray
- 2 cups pecan halves
- Vanilla ice cream optional
Corn cooked in a skillet with honey and butter
Savory Cabbage Rolls with Creamy Dill Sauce
Cheesy Garlic Chicken Wraps
Woman with ‘world’s biggest cheeks’ is unrecognizable in pic taken six years ago
Here’s the ultimate FIX for the Students LOAN.
FANS Sending Prayers for the Great Singer Keith Urban and his Family…
My High School Crush Invited Me on a Restaurant Date Years Later, but I Was Speechless When It Was Time to Pay the Bill
Easy & Quick Elk Roast Recipe: A Flavor-Packed Feast in Under 3 Hours
Chocolate Macaroons Recipe
