6 T butter
1 c dark brown sugar
1/2 c golden cane syrup
1/2 c maple syrup
2 t vanilla
(1/2 t orange zest)
(1/2 t lemon juice)
1/2 t salt
3 c pecans, toasted until fragrant and crisp; broken with hands into pieces
1 1/2 t AP flour
3/4 t cinnamon.
Roll out, form, and chill your crust. Heat oven to 350.
Melt butter in sauce pan over low-medium heat, let it brown and become fragrant. Add brown sugar, salt, cane syrup, maple syrup, vanilla, (orange zest), (lemon juice); stir till smooth, 5 minutes.
Lightly beat eggs; whisk into syrup with flour.
Put pecans in crust. Dust the cinnamon over the top. Pour the syrup mixture over them.
Bake 50 min-1 hr till set and slightly puffed. Bake over a tray in case of bubbles.