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    Pecan Squares


    Source of Recipe


    martha stewart

    List of Ingredients




    for the crust
    18 tablespoons unsalted butter, room temperature

    3/4 cup light-brown sugar, firmly packed

    1/2 teaspoon salt

    3 cups all-purpose flour

    for the filling
    8 tablespoons (1 stick) unsalted butter

    1/2 cup light-brown sugar, firmly packed

    6 tablespoons honey

    2 tablespoons granulated sugar

    2 tablespoons heavy cream

    1/4 teaspoon salt

    2 cups (8 ounces) pecan halves

    1/2 teaspoon pure vanilla extract

    Recipe



    1. Place rack in center of oven. Heat oven to 375°. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.

    2. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.

    3. Reduce oven to 325°. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.

    4. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.


 

 

 


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