INGREDIENTS
1
Egg + 1 egg yolk room temperature preferred, large
3 cups
All purpose flour
1/2 tsp
Baking powder
3/4 tsp
Baking soda
1 1/4 cups
Brown sugar, dark tightly packed
1 tsp
Cornstarch
3/4 tsp
Salt
1/2 cup
Sugar
1 1/2 tsp
Vanilla extract
1 1/2
heaping cups Pecan, halves
1/2 cup
Heath toffee
1 cup
Unsalted butter (melted and cooled at least 10 minutes (226g))