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1
Set oven to 350 degrees.
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2
Line the bottom of a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides, then butter the foil.
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3
For the crust: in a food processor blend flour, powdered sugar, cornstarch and salt; process for a couple of seconds.
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4
Add in cold butter and process until the mixture begins to come together.
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5
Lightly press the mixture onto the bottom of prepared baking dish that has been lined with a foil overhang.
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6
Bake the crust for about 25 minutes, or until lightly golden (if you are not using the foil, then bake a little less time, watch closely not to overbake the crust!).
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7
Remove and let sit at room temperature while preparing the topping.
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8
Reduce oven to 325 degrees.
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9
To make the topping: In a heavy medium saucepan over medium-high heat, stir the brown sugar, corn syrup and butter until the sugar dissolves and the mixture boils (about 1 minute).
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10
Add in chopped pecans and whipping cream; boil until the mixture thickens (about 3 minutes).
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11
Add in vanilla.
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12
Pour the hot topping over the warm crust.
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13
Return to oven and bake for about 20 minutes, or until the caramel is darker and is bubbling thickly.
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14
Cool COMPLETELY in the pan (the topping will harden upon sitting).
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15
Using the foil overhang, lift out of the pan onto a cutting board.
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16
Using a sharp knife cut into 1 x 1-inch diamonds or to desired size.
