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Caramel Pecan Squares

Tomato Head's Caramel Pecan Squares

For the crust:

  • 2 cups all purpose flour
  • 2 sticks of unsalted butter at room temperature
  • ¼ cup of sugar
  • 1 tsp salt
  • 1 large egg
  • 1 large egg- yolk

Directions:

  1. Preheat oven to 350 degrees.
  2. Place four, salt and sugar in the bowl of your stand mixer.
  3. With the mixer running on slow speed add the butter, Allow the butter to work into the flour.
  4. Add the egg and egg yolk and mix until all the egg is incorporated into the dough.
  5. Line a 9x13 pan with parchment paper – going up the sides and folding in the corners.
  6. Remove parchment from pan – place on counter.
  7. Place dough onto parchment and sprinkle lightly with flour.
  8. Using a rolling pin roll the dough to the size of the pan (as close as you can get – you will be able to see how big you need to get from the creases in the paper) place the dough with parchment back in the pan.
  9. Make necessary adjustments to the paper, and press dough into corners.
  10. Bake dough for 20 minutes until lightly browned.

For the filing:

  • 2 sticks unsalted butter
  • 1 cup light brown sugar
  • 2 TBL granulated sugar
  • 3/4 cup honey
  • 3/8 cup heavy cream
  • ¼ tsp salt
  • 4 cups pecan pieces

Directions:

  1. In a large skillet melt butter, with brown sugar, granulated sugar, honey, cream and salt.
  2. Bring mixture to a boil whisking constantly, until butter is incorporated into sugars.
  3. Add pecans and bring back to boil. Set aside.
  4. When the crust is cooked – remove from oven, top with pecan mixture and bake for 15 minutes longer. The mixture will look under-cooked and will jiggle slightly, but will come together as it cools.
  5. When the pecan squares are cool – remove the squares from the pan, by pulling on the parchment.
  6. Cut into desired size and serve.
  7. Enjoy with a cup of hot tea, coffer or an ice cold glass of milk.

Presented by: Tomato Head

08/02/14

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