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Ingredients
  • subheading: CRUST:
  • 1 ¾ cups (8 ¾ ounces) all-purpose flour
  • 6 tablespoons (2 ⅔ ounces) sugar
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, melted
  • subheading: TOPPING:
  • ¾ cup packed (5 ¼ ounces) light brown sugar
  • ½ cup light corn syrup
  • 7 tablespoons unsalted butter, melted and hot
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 cups (1 pound) pecan halves, toasted
  • ½ teaspoon flake sea salt (optional)
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