Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.

Target recipe: chop the pecans in a food processor. roast in a jelly roll pan in 350 degree oven for 5 to 7 minutes. watch carefully  do not let burn. take out and let cool. whiz the next four ingredients in a food processor until it forms small lumps. spread into a 13 by 9 inch pan and press into an even layer with a spatula (or your fingers). bake in a 350 degree oven until it is just starting to color, about 20 minutes. meanwhile melt the butter in a saucepan and stir in the brown sugar, honey and cream. simmer for a minute and stir in the nuts. pour over the hot shortbread base and return to the oven for another 15 to 20 minutes. cool completely before cutting into bars.