Ingredients
1 cup light corn syrup: Karo binds sauce glossy without crystallizing; honey/dark corn subs gooier.
1 cup brown sugar, packed (divided): First cup sweetens batter; second atop creates caramel base—dark amps molasses.
1/2 cup unsalted butter, melted: Room temp cools slightly post-melt for emulsion.
2 teaspoons vanilla extract: Pure deepens nuts; bourbon 1 tsp +1 vanilla adultizes.
1/2 teaspoon salt: Balances sugars; kosher draws pecan oils.
3 large eggs, room temperature: Whisk air for lift; cold shocks batter flat.
1 1/2 cups all-purpose flour (spooned & leveled): Batter structure; cake flour lightens fluffier.
2 teaspoons baking powder: Rise above sauce; fresh test—float tsp in hot water.
1 cup whole milk, room temp: Whole tenderizes; buttermilk tangs slightly.
2 cups chopped pecans (divided): 1.5 batter, 0.5 top; toast 350°F/5 min first for depth—medium chop bites best.
1 1/2 cups boiling water: Fresh kettle boils activates sugar melt; measure post-boil.
Instructions
Preheat 350°F (175°C); grease 9×13 glass/metal deeply—glass retains sauce heat better. Whisk corn syrup, 1 cup brown sugar, melted butter, vanilla, salt smooth; add eggs one-by-one vigorous 30 seconds each—ribbon stage emulsifies.
Whisk flour + baking powder separate; add dry-wet alternating with milk (dry-milk-dry-milk) low speed/spatula fold until few lumps—overmix sinks batter. Fold 1.5 cups pecans gently uniform; pour batter even into dish—no spread needed.
Sprinkle 1 cup brown sugar even layer, top 1/2 cup pecans—no press/stir. Boil water exactly 1.5 cups; pour slow steady stream over entire surface corner-to-corner—batter bubbles as sugar melts. Bake middle rack 40-45 minutes, rotate 25-min mark—top gold, edges vigorous bubble, center jiggles (sets cool).
Cool dish 10-15 minutes minimum—sauce thickens; serve warm scooped with vanilla ice cream/whipped cream absorbing sauce.
Continue to the next page to reveal more tips and tricks