1 stick of butter

1-cup light koto syrup

1-cup white sugar

3 large eggs, slightly beaten

1-teaspoon vanilla

1/8-teaspoon salt

1-cup chopped Texas grown pecans

9-inch unbaked piecrust

Whipped cream, optional

Brown butter until golden brown, do not burn the butter. Cool butter. In med bowl add Kero syrup, sugar, eggs vanilla, and salt. Mix ingredients until blended. Stir in cooled butter. Place chopped Texas pecans in bottom of crust. Pour mixture over pecans and bake in 425-degree oven for 10 minutes, lower temperature to 325 degrees and bake 50 minutes. Cool and serve alone or with whipped cream.