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Toast pecans on the stovetop on medium to low heat until lightly browned and fragrant. Remove from heat & set aside to cool.
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper & set aside.
Make your base. In a large bowl add flour, icing sugar & salt, whisk together.
Add cold butter cubes to the flour mixture. Using a pastry cutter, cut butter into flour mixture until pea size crumbs form.
Pour the mixture into your prepared pan & using the palm of your hand or the bottom of a glass, press the mixture evenly into the pan.
Bake for 18 minutes or until the edges are lightly golden brown. Place the pan on wire rack & set aside.
Meanwhile, make your filling. In a large bowl add eggs, brown sugar, granulated sugar, corn syrup, melted butter, vanilla extract & salt together. Whisk until well incorporated.
Add the toasted pecans in an even layer on your crust. Then pour the filling over the top.
Bake in the oven for 35 minutes or until the middle is set (jiggle the pan & see if the centre moves, if it's set it won't jiggle). Let the pan cool on a wire rack.
Cool completely before slicing into squares or refrigerate until ready to serve & enjoy!