6 tablespoon butter no substitutions
1 1⁄2 cup chopped pecans or Elliott shelled halves
1 and 1⁄2 cup self-rising flour
1 and 1⁄2 cup granulated sugar
2/3 cup whole milk more if needed
1 teaspoon pure vanilla extract
1 and 1⁄2 cup brown sugar packed, light
1 and 1⁄2 cup water hot

Preheat oven to 350 degrees.

Add butter and pecans to a 9×13-inch cake pan or casserole dish and melt in the oven.

Once the butter is melted, pull the pan out of the oven. Be careful to not let butter go "brown.”

In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don’t over-mix. Mix will be very thick.

Pour batter over butter and pecans, do not mix.

Sprinkle brown sugar evenly over batter, do not stir.

Carefully pour the hot water over the mixture; do not stir.

Bake 30 to 35 minutes or until golden brown.