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["To toast the pecans: Preheat oven to 350u00b0. Place pecans in a single layer In a 9"" x 9"" baking pan. Bake in a 350 degree oven for 5 - 10 minutes until golden brown and fragrant. Shake every few minutes and watch closely. Allow to cool.", "Meanwhile, melt 4 tablespoons butter. Set aside and allow to cool for the filling.", "For the crust: Line an 8-inch square pan with foil (two large sheets going opposite direction), then coat lightly with oil spray.", "Process flour, 1/3 cup brown sugar, pecans, salt and baking powder in a food processor until it resembles coarse cornmeal, about 5 pulses. Sprinkle the 6 tablespoons chilled butter cubes over the top. Pulse until the mixture is pale yellow and resembles coarse oatmeal, about 8 pulses.", "Place the crust mixture in the prepared pan. Press firmly into an even crust with your fingers. Bake until it begins to brown, 20 - 24 minutes.", "For the filling: As soon as the crust finishes baking, stir together the 1/2 cup brown sugar, corn syrup, melted butter, bourbon/rum or rum extract, vanilla extract and salt just until combined. Whisk in the egg until incoporated, then pour over the hot crust. Sprinkle the 1 3/4 cups chopped pecans over the top.", "Return to oven and bake until top is golden brown and top begins to crack, about 22 to 25 minutes.", "Cool completely on a wire rack, about 1 hours, before removing from the pan using the foil as lifters. Cut as desired."]
