1. Prepare the Pecan Filling

   • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.

   • In a large mixing bowl, whisk together the light corn syrup, brown sugar, granulated sugar, and melted butter until well combined.

   • Add the eggs one at a time, beating well after each addition.

   • Stir in the vanilla extract and salt, then fold in the pecans, reserving some whole pecans for garnish. Set aside.

2. Make the Cobbler Topping

   • In a separate mixing bowl, combine the self-rising flour and granulated sugar.

   • Cut in the softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs.

   • Gradually stir in the milk to create a thick batter. Avoid overmixing to maintain a light texture.

3. Assemble the Cobbler

   • Pour the prepared pecan filling into the greased baking dish, spreading it evenly.

   • Spoon dollops of the cobbler batter over the filling. The batter will spread as it bakes.

   • Sprinkle the reserved whole pecans on top for decoration.

4. Bake to Perfection

   • Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.

   • Check at 20 minutes; if the topping is browning too quickly, cover loosely with aluminum foil.

   • Let the cobbler cool for 20 minutes before serving to allow the layers to set.

Serving and Storage

• Serve warm with vanilla ice cream, whipped cream, or caramel drizzle for extra indulgence.

• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

• Reheat individual servings in the microwave for 15-20 seconds or the entire cobbler in the oven at 325°F (160°C) for 10-15 minutes.