Pecan Pie Filling
Makes about 2½ cups
  • 1 cup sugar
  • 2⁄3 cup light corn syrup
  • 1⁄3 cup unsalted butter
  • 2 large eggs
  • 1½ cups chopped pecans
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  1. In a medium saucepan, stir together sugar, corn syrup, butter, eggs, pecans, and salt until well combined; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring constantly, until thickened, 6 to 8 minutes. Remove from heat, stir in vanilla, and let cool completely before using.
Recipe by Paula Deen Magazine at