Ingredients :

• Pecans — Get them whole, not pre-chopped — they keep their texture better during cooking. Bags from organic shops or delis work great. If you really can’t find them, regular walnuts can work in a pinch, but the buttery and slightly vanilla flavor of pecans is really what makes this recipe.
• Corn Syrup (Karo) — This is what gives that runny caramel texture without the filling hardening as it cools. Light syrup is the standard. In Europe, look in the American section or order online. Alternatively, agave syrup works — the result will be a bit thinner but perfectly fine.
• Brown Sugar — Not white sugar. Brown sugar brings molasses notes that complement the corn syrup and give that depth of flavor. Classic light brown sugar or dark brown sugar both work.
• Refrigerated shortcrust pastry — A store-bought roll, store brand or otherwise — it doesn’t matter. No need to work it, you unroll it directly into the crockpot. It will mold naturally to the sides, and the little folds on the edges are part of the rustic charm.