Instructions: Preheat the oven to 375 degrees.

In a medium saucepan over medium heat, stir the syrup and sugar together and bring to a boil. Continue cooking about 2 minutes to dissolve the sugar. Remove from heat and stir in the cold butter. Cool the syrup for 5 minutes.

Whip the eggs in a bowl with a whisk to break the yolks, then whisk in the syrup and vanilla. Pour through a sieve (to catch any bit of crystallized sugar) into the shell. Sprinkle with pecans then finally with almonds and bake to 30 minutes.

Place a sheet pan on the shelf below the pie to catch any drips. Cool before serving

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