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1
Toast all of the pecans first.
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2
Put all them (in a single layer) on a rimmed baking sheet.
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3
Bake in a 350 degree oven for 5 - 10 minutes until golden brown and fragrant.
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4
Give them a shake every few minutes and watch closely; they can go from toasted to burnt very quickly.
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5
Let cool.
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6
While that's going on, melt your butter so that it can cool adequately for the filling.
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7
For the crust: Line an 8-inch square pan with foil (two large sheets going opposite direction), then coat lightly with oil spray.
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8
Process flour, brown sugar, pecans, salt and baking powder in a food processor until it resembles coarse cornmeal, about 5 pulses.
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9
sprinkle the butter over the top.
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10
Pulse until the mixture is pale yellow and resembles coarse oatmeal, about 8 pulses.
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11
(If you don't have a food processor, take 1/4 Celsius toasted pecans and chop them very, very finely.
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12
The toasting makes them very easy to chop into a meal or near-meal.
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13
I used a butchers knife on a wooden board.
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14
Mix them with the rest of the crust's dry ingredients, and then cut in the butter with a pastry blender.)
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15
Put the crust mixture in the prepared pan.
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16
Press firmly into an even crust with your fingers.
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17
Bake at 350 degree oven until it starts to brown, 20 - 24 minutes.
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18
For the filling: As soon as the crust finishes baking, whisk together the brown ssugar, corn syrup, melted butter, bourbon/rum, vanilla and salt just until combined.
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19
Whisk in the egg until incoporated, then pour over the hot crust.
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20
Sprinkle the pecans over the top.
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21
Bake until top is brown and cracks start to form (Note: I never saw cracks on mine.
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22
I took them out when it was started to brown up and I didn't see goop on a toothpick.)
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23
Bake for 25 to 30 minutes.
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24
Let cool completely on a wire rack, about 2 hrs., before removing from the pan using the foil as lifters.
