Preheat the oven to 350°F (177°C). Line a 10×15-inch jelly-roll pan with parchment paper and lightly grease it.

Combine flour, 1/2 cup sugar, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Press this mixture firmly into the prepared pan.

Bake the crust for 20 minutes, until it's lightly golden.

Whisk together eggs, light corn syrup, 1 1/2 cups sugar, melted butter, and vanilla extract until smooth. Stir in the chopped pecans.

Remove the baked crust from the oven. Pour the pecan mixture evenly over the hot crust.

Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set and golden.

Cool completely on a wire rack. Lift out using the parchment overhang and cut into squares for serving.