(Thank you, Ina Garten)
Crust
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
3 tablespoons granulated sugar
1 large egg
3/4 teaspoon pure vanilla extract
1 cups + 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
Topping:
1 stick (1/2 cup) unsalted butter
1/4 cup light corn syrup
3/4 cups light brown sugar, packed
1 tablespoon heavy cream
1/2 pounds pecans, chopped
Preheat the oven to 350 degrees F. Line an 8" x 8" pan with foil, leaving a 2" overhang on each end.
To make the crust, cream together the butter and sugar until light, approximately 3 minutes. Add eggs and vanilla and mix well. Sift together flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into your foil-lined baking pan, pressing it up the sides a bit to form an edge. Bake for 12 to 14 minutes, until the crust is set but not browned. Allow to cool.
To make the topping, combine butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, stirring frequently. Raise the heat and boil for 3 minutes. Remove from the heat and stir in the heavy cream and pecans. Carefully pour over the cooled crust. Bake for 20 to 25 minutes, until the filling is set. Remove from the oven and allow to cool. Cover with plastic wrap and refrigerate until cold. Using foil edges, lift from pan onto a cutting surface and cut into bars.