36 caramels, unwrapped
¼ cup water
¼ cup butter, cubed
3 eggs
¾ cup sugar
1 teaspoon Madagascar Bourbon pure vanilla extract
⅛ teaspoon salt
1⅓ cups pecans, toasted and chopped
1 (9-inch) deep dish pastry shell, unbaked
½ cup pecan halves, not toasted
Preheat oven to 350 degrees. In a small heavy saucepan, combine caramels, water, and butter. Cook and stir continually over low heat until melted. Remove from heat, and set aside. In a small mixing bowl, beat eggs, sugar, vanilla, and salt until smooth. Gradually add caramel mixture, and stir in chopped pecans. Pour filling into pastry shell. Arrange pecan halves around edges or in a design over filling. Bake for 35 to 40 minutes or until set. Cool on a wire rack, and refrigerate leftovers. May serve with ice cream or whipped cream.
Yield: 6-8 servings
Carolyn Hodges, Brandon
