Penuche Pecan Bars

4 large eggs
1 # light brown sugar (2.5 cups - packed)
1 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 # pecan halves (4 1/2 cups)untoasted
1 1/2 tsp vanilla

preheat the oven to 350 degrees -- middle rack

Prepare a pan (9 x 13) by lining the inside with foil, buttering the inside well -- set aside.

In a double boiler (yes -- it sounds like a pain -- but these are WORTH it) beat the eggs and stir in the sugar (make sure there are no lumps) cook for 20 minutes stirring frequently and scraping the sides with the spatula

sift dry ingredients together.

put the pecans in a large mixing bowl.

after the eggs are cooked -- stir in the vanilla - pour the mixture over the nuts -- coating well, add in dry ingredients and stir to mix.

pour hot mixture into the pan and spread it out smooth.

Bake for 25 minutes -- a toothpick test will come out slightly wet

stand until cool.

turn out remove foil and refrigerate for an hour to overnight (sometimes I freeze it after I cool them in the fridge and cut them later.
Cut into small pieces as they are rich rich rich

they will be sticky when you first cut them but will dry out nicely and are a huge favorite (tasting a bit like pecan pie)