1 cup light corn syrup
3/4 cup sugar
1/4 cup brown sugar
3 tablespoons butter, melted
1 teaspoon vanilla
pinch of Kosher salt
1-1/2 cups pecans – finely chop 1/2 cup, coarsely chop 1/2 cup, and leave 1/2 cup in halves
1 (9-inch) unbaked pie crust
Preheat the oven to 350F
Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside
Mix the eggs well, add the corn syrup and melted butter
Add the sugar,vanilla and salt and beat well
Add in the pecans.
Bake for 1 hour at 350F. You may need to let it bake 5 more minutes. Pie will still be jiggly and wet.
Cool for 2 hours