This is a pecan pie like no other! Very rich!
Position a rack in the center of the oven and set a heavy-duty rimmed baking sheet on the rack and heat in 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, about 3-5 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 into the pie crust, followed by the toffee candy pieces, and then the remaining pecan halves. Pour the syrup mixture over all.
Put the pie on the heated baking sheet and reduce the oven temperature to 350 degrees. Bake until set, 45-55 minutes, rotating the pan halfway through the 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 the pie to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days. Serves 8.
6 T. unsalted butter
3/4 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 T. bourbon
1 T. instant espresso powder
1 tsp. vanilla extract
3/4 tsp. salt (reduce to 1/4 tsp. if using salted butter)
1/3 cup finely chopped toasted pecans
2 cups toasted pecan halves
1/2 cup crushed candy pieces (2 Skor or Heath bars)