Instructions: Heat oven to 400 degrees. Lightly grease bottom of a 12-by-18-by-1 inch jelly roll pan with a rim. For the crust: In a large mixing bowl, stir together the flour and powdered sugar. Toss cubed butter into flour mixture. Using fingers, rub in
butter until combined and a coarse texture appears. Pour cold water over mixture and gently press together. Dough will be crumbly; do not over-mix or knead.

Distribute dough crumbs evenly onto sheet pan. Flour fingertips and gently press dough into bottom and up the sides of the pan. Gently press down on dough with palms of hands to ensure even thickness. Bake for 20-25 minutes, until pale golden in color. Should air pockets appear during baking, prick with a toothpick or fork. Prepare the filling while the crust bakes.

For the filling: In a large mixing bowl, whisk together 2 cups light corn syrup, granulated sugar, brown sugar, eggs and vanilla extract. Slowly pour melted butter into the mixture and continue whisking until smooth. Stir in the pecan halves. Slowly pour filling over hot, pre-baked crust, evenly distributing nuts.

Be sure oven racks are level and carefully place sheet pan back in oven; you dont want any sticky mixture to spill onto the oven floor. Lower temperature to 375 degrees and bake 30-35 minutes, until deep golden brown.

Cool 2 minutes on rack. In a small glass bowl, microwave remaining 1/4 cup corn syrup for 20 seconds, until warm. Gently brush corn syrup over pecan filling. While still warm, run a knife around the crust edges to loosen. Cool 6 hours or overnight before cutting.

With a sharp knife, cut the long side of the pan into 6 sections. Then cut into 3 equal sections lengthwise. Cut each of those pieces on the diagonal to create triangle shapes. A serving of 2 pieces creates a diamond shape.

Serves 36.

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