I used sucanat in place of the brown sugar. It has a slight molasses undertone. I let the maple syrup dissolve the(second half of) sucanat for about 10 minutes before adding the egg and pecans. I doubled the amount of pecans. After adding the pecan mixture to the crust, I baked a little longer, 15-16 minutes, due to the extra pecans.I liked this very much. I am making these to pass out to neighbors for the holidays, along with some home made dog treats, also from this site.
Tasty! I cut back the baking time to 15 mins. (dough size of walnut or slightly larger.) They were still crispy and not overcooked. For a chewy cookie, I would reduce even further to 13 mins.
I found golden syrup on Amazon. It would probably be fine to use corn syrup or maybe even honey, though latter would alter the taste, and either would make them less authentic.
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