For the crust:
½ cup butter at room temperature
¼ cup sugar
2 pinch of kosher salt
1 egg few drops of Vanilla extract
¾ cup finally chopped pecan nuts (almost a powder)
1¼ Cup flour

Mix together until it feels the same as cookie dough. Then place in a parchment lined 10 inch Dutch oven Aluminum is preferred. Pat the dough into the bottom so it’s even, then build up the sides ¾ of the way up the side of the Dutch oven. Set aside in a cooler. Cool for at least 15 minutes.

Filling:
1 1/2 sticks butter
1 cup packed brown sugar
¼ cup sugar
½ cup honey
¼ cup Jack Daniels “Whiskey”
½ cup evaporated milk pinch of kosher salt
12 oz Pecans halves

Combine the above in a cast iron skillet or Dutch oven, bring to a boil and boil for five minutes, stirring occasionally. When starting to thicken, remove from heat and add the Pecans, then pour into the short dough crust. Bake for 45 minutes till filling is bubbly and crust is golden brown. Chill immediately in an ice bath, then with other means if necessary. Serve on the lid or in the Dutch oven.

Coals: 10 on the bottom 12 on top

Ganache topping:
½ cup heavy cream
½ tsp vanilla
18 oz White chocolate
2 T Butter

In a cast iron sauce pan or Dutch oven, bring the cream to a boil and add the vanilla, pour this over your chocolate and stir till smooth, then add the butter, stir till blended. Pour this over the caramel filling and make it smooth. Garnish with candied nuts or whip cream. Serve at room temperature.

*** Jack Daniels can be purchased at liquor stores in non dry regions of the USA. Prohibition is still strong in some states and counties.

***This recipe and all “Half Baked Hippie” Recipes are subject to change W/O NOTICE depending on how the cooks feel the day it is being prepared. We are HIPPIE people and cook/garnish how we feel!!!!