Rosemary Oven-Roasted Nuts

Flavor-packed nut blend that's nice for snacking or to serve with cocktails.

Rosemary Oven-Roasted Nuts

1 ½ cup raw nuts + seeds if desired (I used whole almonds, walnuts, pecan, pumpkin seeds & sunflower seeds)

1 tablespoon olive or avocado oil, or melted coconut oil or butter

½ teaspoon kosher salt

1 tablespoon finely chopped fresh rosemary

1 teaspoon brown sugar 

1. Add all ingredients to a bowl and toss to evenly coat nuts.
2. Spread out on a rimmed sheet pan.
3. Add to a preheated 350° oven and bake 10-12 minutes, stirring at the halfway point. Watch carefully near the end to avoid burning the mixture

 

Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce

We still have our share of restaurant size pans along with regular family-sized casserole dishes. However, these days we are most likely to use smaller sized bakeware as our everyday meals are for just two. So, here’s my version of a smaller batch of bread pudding that serves just six; in this case I used a 7 ½ x 5-inch baking pan but anything close to that should work. Of course you can double the ingredients and bake it in a 9x13-inch baking dish if preferred. 

A hearty dessert for the cold days upon us, bread pudding is a tasty way to use leftover bread and rolls.

 

Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce     6 servings 

Bread Pudding 

4 cups bread cut into 1-inch cubes – pack bread into the 4-cup measure

1/4 cup raisins (or use craisins or other dried fruit)

1/4 cup chopped pecans (or use walnuts or even omit)

1 cups whole milk

1/2 cup heavy cream

1/4 cup + 2 tablespoons granulated sugar

1/4  cup packed brown sugar

3 regular eggs (of use 5 large if doubling the recipe)

1 teaspoon vanilla 

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch salt

Sauce  -- sauce ingredients may be doubled if you like extra sauce to pour over individual servings

2 tablespoons butter 

1/4 cup packed brown sugar packed

2 tablespoon heavy cream

1/2 teaspoon vanilla 

1 pinch salt if using unsalted butter

1. Preheat oven to 350°F. Grease a 7 ½ x 5-inch -inch baking dish with butter or nonstick spray.
2. Bread Pudding: Place bread cubes, raisins and pecans in the prepared baking dish, distributing them evenly. 
   
   
   
3. In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
   
   
   
4. Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
5. Bake the bread pudding for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
6. Sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2 to 3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
7. To Serve: Cut the bread pudding into squares and drizzle with the warm sauce.

Recipe without photos . . . Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce     6 servings 

Bread Pudding 

4 cups bread cut into 1-inch cubes – pack bread into the 4-cup measure

1/4 cup raisins (or use craisins or other dried fruit)

1/4 cup chopped pecans (or use walnuts or even omit)

1 cups whole milk

1/2 cup heavy cream

1/4 cup + 2 tablespoons granulated sugar

1/4  cup packed brown sugar

3 regular eggs (of use 5 large if doubling the recipe)

1 teaspoon vanilla 

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch salt

Sauce  -- sauce ingredients may be doubled if you like extra sauce to pour over individual servings

2 tablespoons butter 

1/4 cup packed brown sugar packed

2 tablespoon heavy cream

1/2 teaspoon vanilla 

1 pinch salt if using unsalted butter

1. Preheat oven to 350°F. Grease a 7 ½ x 5-inch -inch baking dish with butter or nonstick spray.
2. Bread Pudding: Place bread cubes, raisins and pecans in the prepared baking dish, distributing them evenly. 
3. In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
5. Bake the bread pudding for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
6. Sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2 to 3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
7. To Serve: Cut the bread pudding into squares and drizzle with the warm sauce.

Pecan-topped Pumpkin & Spice Scones

Fall is my favoite season with it’s array of colors, falling leaves, crisp temperatures and seasonal foods . . . including pumpkin.  While I always enjoy our “tried and true” recipes, I like to try new ones too and this scone recipe is a keeper. Insteas of cutting in cold cubes of butter, the directions have you grate frozen butter into the spicy flour mixture . . .  a win-win solution in my book! 

 

Pecan-topped Pumpkin & Spice Scones      Makes 8 

1/2 cup pumpkin purée (not pumpkin pie filling; I used purée from a roasted pumpkin but canned works, too)

1/4 cup heavy cream + extra for brushing

1 large egg

1 teaspoon vanilla 

2 cups all-purpose flour

1/3 cup light brown sugar

2 teaspoons pumpkin spice (click here for a homemade version)

1 tablespoon baking powder

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, frozen

1/4 cup chopped pecans

 

For the Glaze (optional):

1/2 cup powdered sugar

1-2 tablespoons heavy cream

Optional — A little leftover pumpkin purée (I mixed the glazed in the bowl that held the pumpkin purée)

1. Preheat oven to 400°F.
2. In a  bowl, whisk together pumpkin purée, heavy cream, egg and vanilla extract. Set aside
   
   
   
3. In a separate large bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder and salt.
   
   
   
4. Grate frozen butter directly into flour mixture. Gently work ingredients together with a spatula or your hands so butter is evenly distributed, but don't over-mix.
   
   
   
5. Add wet ingredients to dry ingredients and stir just until a dough forms and knead very lightly to incorporate ingredients being careful not to overwork dough.
6. Transfer dough to a piece of lightly sprayed parchment paper and shape into a 7-inch round, about 1 inch thick. 
7. Sprinkle top with chopped pecans and lightly press them into the dough. 
8. Brush with more heavy cream.
   
   
   
9. Cut into 8 wedges; transfer parchment topped with wedges to a baking sheet. 
10. Bake for 18 to 20 minutes, until lightly golden brown. Let scones cool for 15 to 20 minutes.
    
    
    
11. For optional glaze: In a bowl, whisk together powdered sugar and heavy cream. Drizzle glaze over the scones.

Recipe without photos . . . Pecan-topped Pumpkin & Spice Scones      Makes 8 

1/2 cup pumpkin purée (not pumpkin pie filling; I used purée from a roasted pumpkin but canned works, too)

1/4 cup heavy cream + extra for brushing

1 large egg

1 teaspoon vanilla 

2 cups all-purpose flour

1/3 cup light brown sugar

2 teaspoons pumpkin spice (click here for a homemade version)

1 tablespoon baking powder

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, frozen

1/4 cup chopped pecans

 

For the Glaze (optional):

1/2 cup powdered sugar

1-2 tablespoons heavy cream

Optional — A little leftover pumpkin purée (I mixed the glazed in the bowl that held the pumpkin purée)

1. Preheat oven to 400°F.
2. In a  bowl, whisk together pumpkin purée, heavy cream, egg and vanilla extract. Set aside
3. In a separate large bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder and salt.
4. Grate frozen butter directly into flour mixture. Gently work ingredients together with a spatula or your hands so butter is evenly distributed, but don't over-mix.
5. Add wet ingredients to dry ingredients and stir just until a dough forms and knead very lightly to incorporate ingredients being careful not to overwork dough.
6. Transfer dough to a piece of lightly sprayed parchment paper and shape into a 7-inch round, about 1 inch thick. 
7. Sprinkle top with chopped pecans and lightly press them into the dough. 
8. Brush with more heavy cream.
9. Cut into 8 wedges; transfer parchment topped with wedges to a baking sheet. 
10. Bake for 18 to 20 minutes, until lightly golden brown. Let scones cool for 15 to 20 minutes.
11. For optional glaze: In a bowl, whisk together powdered sugar and heavy cream. Drizzle glaze over the scones.

 

Grandma Richardson’s German Chocolate Cake recipe & style

This was one of Grandma Richardson’s signature cakes that often took center stage on her cherry wood buffet overlooking the matching dining room table. It was a celebratory cake that signaled a special occasion . . .  a birthday or a family gathering.              Although the cake recipe is fairly standard, the style for German chocolate cakes seems to vary. Some divide the coconut pecan filling over the three layers foregoing the chocolate frosting. Grandma always sandwiched the filling between two layer and then coated the entire cake is luscious chocolate frosting, creating a decadently delicious cake

I made Grandma's celebratory cake for a friend's birthday celebration.

Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
   
   
   
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
   
   
   
4. Add eggs, one at a time, beating well. 
   
   
   
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
   
   
   
7. Pour batter into prepared pans. 
   
   
   
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting. 

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
   
   
   
2.  Remove from heat; stir in vanilla, coconut and pecans.  
   
   
   
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

Recipe without photos . . . Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
4. Add eggs, one at a time, beating well. 
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
7. Pour batter into prepared pans. 
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting.

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
2.  Remove from heat; stir in vanilla, coconut and pecans.  
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

 

 

Rhubarb Oatmeal Crumb Bars

Rhubarb was abundant on my parent’s farm and on the farms where both of my grandparents that lived in Stafford County. Considered a staple in our family, we used it for sauces, pies, and bars.               Unfortunately we seem to lack the green thumb needed for rhubarb plants to thrive. Ours did well for a time, then turned spindly and finally went to seed. This year a plant has started up again . . . but it will be a season or two until it thrives.                                                                                                            Nevertheless, spring is here and as my taste buds yearn for seasonal foods, I was on the lookout for fresh rhubarb, even frozen would do. Stopped at several grocery stores only to discover no rhubarb in the frozen food section or fresh in the produce section. Luckily a couple of friends were nice enough to share a bit of their small plots and I had a chance to try out these bars that both Barry and I consider to be EXCEPTIONAL – definitely a taste of spring.

Now if only I could convince Barry to read up on rhubarb crops, and then to turn a three-acre plot into a field of rhubarb!  

 

Rhubarb Oatmeal Crumb Bars      Makes one 8 x 8-inch pan 

Crust & Topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats 

1 cup packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup coarsely chopped pecans

3/4 cup unsalted butter, melted

Rhubarb Filling:

3 cups diced fresh rhubarb (about 1/2-inch pieces)

1 cup granulated sugar

1/4 cup water

2 tablespoons cornstarch 

---

1. Pre-preparation: Preheat your oven to 350°F. Line an 8x8-inch baking pan with foil - allowing for overhang that insures easy removal. Lightly spray the foil with pan release .
2. Crust & Topping: In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Stir in chopped pecans.
3. Stir in the melted butter until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of this mixture for the topping.
   
   
   
4. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust.
   
   
   
5. Rhubarb Filling: In a medium saucepan, combine the diced rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 8to 10 minutes.
   
   
   
6. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the rhubarb mixture and cook for another 2 to 3 minutes, until thickened. Remove from heat and let it cool slightly.
7. Assemble the Bars: Spread the cooled rhubarb filling evenly over the crust.
   
   
   
8. Sprinkle the reserved oatmeal mixture over the rhubarb layer, pressing it down lightly to help it adhere.
9. Baking & Cooling: Bake the bars in preheated 350° oven for 30 to 35 minutes , or until the top is golden brown and the filling is bubbling around the edges.
   
   
   
10. Remove from the oven and let the bars cool completely in the pan on a wire rack.
11. Slicing & Serving: Once cooled, use the foil overhang to lift the bars out of the pan. Cut into squares or rectangles for serving.
12. Storing: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for longer storage. Can also be frozen,

Recipe without photos . . .Rhubarb Oatmeal Crumb Bars      Makes one 8 x 8-inch pan 

Crust & Topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats 

1 cup packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup coarsely chopped pecans

3/4 cup unsalted butter, melted

Rhubarb Filling:

3 cups diced fresh rhubarb (about 1/2-inch pieces)

1 cup granulated sugar

1/4 cup water

2 tablespoons cornstarch 

---

1. Pre-preparation: Preheat your oven to 350°F. Line an 8x8-inch baking pan with foil - allowing for overhang that insures easy removal. Lightly spray the foil with pan release .
2. Crust & Topping: In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Stir in chopped pecans.
3. Stir in the melted butter until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of this mixture for the topping.
4. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust.
5. Rhubarb Filling: In a medium saucepan, combine the diced rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 8to 10 minutes.
6. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the rhubarb mixture and cook for another 2 to 3 minutes, until thickened. Remove from heat and let it cool slightly.
7. Assemble the Bars: Spread the cooled rhubarb filling evenly over the crust.
8. Sprinkle the reserved oatmeal mixture over the rhubarb layer, pressing it down lightly to help it adhere.
9. Baking & Cooling: Bake the bars in preheated 350° oven for 30 to 35 minutes , or until the top is golden brown and the filling is bubbling around the edges.
10. Remove from the oven and let the bars cool completely in the pan on a wire rack.
11. Slicing & Serving: Once cooled, use the foil overhang to lift the bars out of the pan. Cut into squares or rectangles for serving.
12. Storing: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for longer storage. Can also be frozen

Apple Pie Spice Cake

Becki Perkings made this for a potluck dinner and it was a hit . . . a cake that I just couldn’t stop eating! Because it’s a dump cake, it is super easy, too. Dump cakes were popular in the late 60s and early 70s and I often made a version of this cake back then. I found the recipe in a Kansas City Nazarene Church cookbook by soon-to-be sister-in-law gave me for a shower gift. It’s one of those old recipes that become new again!   

Apple Pie Spice Cake    Makes a 9x13-inch cake

1 (15.25 ounce) package spice cake mix, or use a homemade version

2 (21-ounce) cans apple pie filling, or use a homemade version

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 tablespoon granulated sugar

3/4 cup (1 & 1/2 sticks) butter, thinly sliced

1 cup chopped pecans

1. Preheat the oven to 350° F. 

2. Pour apple pie filling into a 9x13-inch rectangular baking pan. 

3. Mix cinnamon, nutmeg, allspice, and sugar in a small bowl; sprinkle mixture over pie filling. 

   
   
   
4. Pour dry cake mix over apples; dot with butter and scatter nuts on top. 

   
   
   
5. Bake in the preheated oven until cake is brown on top and bubbling on the sides, about 45 to 60 minutes
   
   
   

Recipe without photos . . .Apple Pie Spice Cake    Makes a 9x13-inch cake

1 (15.25 ounce) package spice cake mix, or use a homemade version

2 (21-ounce) cans apple pie filling, or use a homemade version

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 tablespoon granulated sugar

3/4 cup (1 & 1/2 sticks) butter, thinly sliced

1 cup chopped pecans

1. Preheat the oven to 350° F. 

2. Pour apple pie filling into a 9x13-inch rectangular baking pan. 

3. Mix cinnamon, nutmeg, allspice, and sugar in a small bowl; sprinkle mixture over pie filling. 

4. Pour dry cake mix over apples; dot with butter and scatter nuts on top. 

5. Bake in the preheated oven until cake is brown on top and bubbling on the sides, about 45 to 60 minutes

Pecan Pie Bars

Barry found this recipe and added it to my "to make" list. Seemed like a perfect addition to today's K-State fall tailgate. Go CATS! 

Pecan Pie Bars      Yield: 24 bars 

1 1⁄2 cups (3 sticks) salted butter, softened and divided

1 2⁄3 cups firmly packed light brown sugar, divided

2 2⁄3 cups all-purpose flour

1⁄2 teaspoon kosher salt

1⁄2 cup light corn syrup

2 tablespoons heavy whipping cream

2 cups coarsely chopped pecans

1⁄4 teaspoon vanilla 

1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, beat 1 cup butter and 2⁄3 cup brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. 
   
   
   
3. Add flour and salt, beating until crumbly. 
   
   
   
4. Press mixture into bottom of prepared pan.
   
   
   
5. Bake for 20 minutes.
6. In a medium saucepan, heat corn syrup, cream, remaining 1⁄2 cup butter, and remaining 1 cup brown sugar over medium heat until sugar is dissolved, about 1 minute. Remove from heat. Stir in pecans and vanilla. 
7. Pour mixture over prepared crust, spreading to edges. 
   
   
   
8. Bake for 15 to 20 minutes, until golden brown.
   
   
   
9. Place on a cooling rack and et cool completely. Using excess parchment as handles, remove from pan, and cut into bars.
   
   
   

Recipe without photos . . .

Pecan Pie Bars      Yield: 24 bars 

1 1⁄2 cups (3 sticks) salted butter, softened and divided

1 2⁄3 cups firmly packed light brown sugar, divided

2 2⁄3 cups all-purpose flour

1⁄2 teaspoon kosher salt

1⁄2 cup light corn syrup

2 tablespoons heavy whipping cream

2 cups coarsely chopped pecans

1⁄4 teaspoon vanilla 

1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, beat 1 cup butter and 2⁄3 cup brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. 
3. Add flour and salt, beating until crumbly. 
4. Press mixture into bottom of prepared pan.
5. Bake for 20 minutes.
6. In a medium saucepan, heat corn syrup, cream, remaining 1⁄2 cup butter, and remaining 1 cup brown sugar over medium heat until sugar is dissolved, about 1 minute. Remove from heat. Stir in pecans and vanilla. 
7. Pour mixture over prepared crust, spreading to edges. 
8. Bake for 15 to 20 minutes, until golden brown.
9.  Place on a cooling rack and et cool completely. Using excess parchment as handles, remove from pan, and cut into bars