I baked 4 pies in quick succession to determine the right amount of sweetness. I didn't care for the toasted pecan taste. I eliminated outright the suggestion of salt on the surface and was ready to try half honey and half light corn syrup until I improvised, with great results. 1) Saute 1.5 cups pecans in butter, but without browning the pecan. Drain on paper towel and cool. 2) Brown the butter. There's a reason butter and pecan are joined in the same breath. Using heavy gauge sauce pan on medium high heat, brown bits will form in the foam. Stir constantly until all the butter is light brown, doesn't take long. Remove from heat and cool. To this add, one cup white sugar and one cup light corn syrup. Add 4 beaten eggs, 1/4 tsp salt, and 1 tsp vanilla. Add in pecans. Pour into prepared pie shell. Bake 45-50 minutes @325 degrees. Forms a beautiful golden, rich filling with just the right degree of sweetness. Perfecto.

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