pecan pie

Name: pecan pie
Cuisine: American
Ingredients: 1. Toast your nuts! You must, you must. Do you want it to taste intensely like pecans, or just a caramel crunch? Toast your nuts; 2. Dark brown sugar trumps light brown because more molasses, more flavor; 3. Golden syrup tastes amazing here, and is worth the trouble of tracking it down. (See more, below.); 4. If you use golden syrup, do not add more than a pinch of salt. It contains a bit of sodium, more than corn syrup, and I’ve learned the hard way; 5. A tiny bit of cider vinegar (trust me) really helps balance out the aching sweetness of a gooey caramel pie; 1 1/4 cups (155 grams) all-purpose flour; 1 1/2 teaspoons (6 grams) granulated sugar; 1/2 teaspoon (3 grams) fine sea or table salt; 1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks; 1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed; 6 tablespoons unsalted butter; 1 cup packed dark brown sugar; 3/4 cup golden syrup (see Note up top); A pinch or two of sea salt; 2 cups (225 grams) pecan halves; 1 teaspoon apple cider vinegar; 1 tablespoon bourbon (optional); 2 teaspoons vanilla extract; 3 large eggs