A friend who usually bakes pecan pies for our annual Christmas dinner burned the pies and decided to bring store bought instead. Not even close to what she makes, a bit disappointing. Since I'm still craving this dessert, I attempted to make John Thorne's recipe which uses Golden Syrup and dark brown sugar. The recipe is posted in numerous places on the web, but the one I printed said it wasn't necessary to heat the ingredients if you were looking for a less dense filling. I toasted the pecans, chopped them once they were cooled, then mixed together the remaining ingredients (left out the whipping cream which was listed as optional) and poured mixture into a pie shell over pecans. The pie was at that "wiggly just in the center stage" when I pulled it from the oven at 45 minutes. It looked great. Once it set, though, and I tasted the pie, it had an off flavor, as if it were burnt, which it definitely wasn't. I'm curious about this smokey, somewhat bitter flavor. Could it be the combination of dark brown sugar and golden syrup? Toasting the pecans? The karo recipe tastes so much better. Could I have done something else wrong, besides not heating the ingredients? I would like to try again, but am not sure if I should buy another bottle of golden syrup or just stick to the karo recipe. Any thoughts? Thanks!