Coffee Toffee Pecan Pie

Make this pie up to two days in advance and store at room temperature.

Serves 8

3 ounces unsalted butter
1/4 cup packed dark brown sugar
3/4 cup light or dark corn syrup
1/2 cup Lyle's Golden Syrup
3 large eggs, at room temperature
2 tablespoons bourbon
1 tablespoon instant espresso powder
1 tablespoon pure vanilla extract
3/4 tablespoon table salt
1/2 cup very finely chopped toasted pecans
piecrust
1/2 cup crushed coffee toffee candy pieces, such as Heath or Skor

Position in a rack in the center of the oven, set a heavy duty rimmed baking sheet on the rack and heat the oven to 375 degrees.

In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle's Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla and salt. Stir in the chopped pecans.

Sprinkle half of the pecan halves in the pie crust, followed by the toffee candy pieces, and the remaining pecan halves. Pour the syrup mixture over all.

Put the pie on the heated baking sheet and reduce temperature to 350 degrees. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.

Transfer to rack and let cool completely before serving.