1 1/2 cups white sugar
2 egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup buttermilk
1 cup butter, melted
2 tablespoons molasses
2 tablespoons lemon juice
2 tablespoons vanilla extract
1 teaspoon lemon zest
1 teaspoon cinnamon (optional)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish. In a large bowl, combine sugar, egg yolks, egg yolks, vanilla, pecans, butter, molasses, lemon juice, vanilla extract, lemon zest, cinnamon and salt. Mix thoroughly to capture the flavor of candy corn.
Sprinkle mixture evenly with remaining pecans, but don't pile them on top of each other. Pour over hot dish.
Bake at 350 degrees F (175 degrees C) for 2 hours, or until toothpick inserted in center comes out clean. Allow to cool completely.
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