1 cup sugar
1 1⁄2 cups corn syrup (I use 1/2 dark and 1/2 light)
1⁄4 cup butter
1 1⁄2 teaspoons vanilla
1 1⁄2 cups pecans, coarsely broken
1 unbaked deep dish pie shell
In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
At this point I like to strain the mixture to make sure it’s smooth and lump free.
Stir in butter, vanilla, and pecans and pour into crust.
Bake in a 350°F oven for about 45 to 60 minutes or until set.