Step 1

Toast all of the pecans first. Put all them (in a single layer) on a rimmed baking sheet. Bake in a 350 degree oven for 5 - 10 minutes until golden brown and fragrant. Give them a shake every few minutes and watch closely; they can go from toasted to burnt very quickly. Let cool.

Step 2

While that's going on, melt your butter so that it can cool adequately for the filling.

Step 3

For the crust: Line an 8-inch square pan with foil (two large sheets going opposite direction), then coat lightly with oil spray.

Step 4

Process flour, brown sugar, pecans, salt and baking powder in a food processor until it resembles coarse cornmeal, about 5 pulses. sprinkle the butter over the top. Pulse until the mixture is pale yellow and resembles coarse oatmeal, about 8 pulses.

Step 5

(If you don't have a food processor, take 1/4 Celsius toasted pecans and chop them very, very finely. The toasting makes them very easy to chop into a meal or near-meal. I used a butchers knife on a wooden board. Mix them with the rest of the crust's dry ingredients, and then cut in the butter with a pastry blender.)

Step 6

Put the crust mixture in the prepared pan. Press firmly into an even crust with your fingers. Bake at 350 degree oven until it starts to brown, 20 - 24 minutes.

Step 7

For the filling: As soon as the crust finishes baking, whisk together the brown ssugar, corn syrup, melted butter, bourbon/rum, vanilla and salt just until combined. Whisk in the egg until incoporated, then pour over the hot crust. Sprinkle the pecans over the top.

Step 8

Bake until top is brown and cracks start to form (Note: I never saw cracks on mine. I took them out when it was started to brown up and I didn't see goop on a toothpick.) Bake for 25 to 30 minutes.

Step 9

Let cool completely on a wire rack, about 2 hrs., before removing from the pan using the foil as lifters.