Its that time again, the time when using a whole pound of butter in a recipe is justifiable – and in fact three batches of the treat are necessary. I am not really big on dessert but even I will indulge at christmas and this is one of my favorites which I only make at Christmas.
Hint: Cover the pan in parchment, then after the caramel has cooled you can simply lift the bars out onto a cutting board and cut much more easily.
I should comment that the picture for this really didn’t turn out so I didn’t post it. I think I will be making another batch for my brothers birthday in January so I will post a picture then…
Shortbread:
1C butter
6t brown sugar
1 egg
1t lemon juice
3C flour
1. Preheat Oven to 350F
2. Blend all shortbread ingredients in a food processor.
3. Press into a 10″ x 15″ pan and prick with a fork to avoid cracking.
4. Bake for 20 minutes.
Caramel and Pecan Layer:
3C whole pecans
3/4C butter
7T honey
3/4C brown sugar
3t heavy cream
1. When the shortbread is cool enough to touch spread the pecans over it in a single layer.
2. Melt in a heavy saucepan the butter and honey. Add the brown sugar and whisk together.
3. Bring to a boil whisking continuously. Cook until a dark brown, about 5-7 minutes.
4. Remove from heat and whisk in cream immediately. Pour caramel over the pecans, be careful because you can’t really redistribute it after its on the pecans.
5. Return to the oven for another 20 minutes.
Cool to room temperature before cutting.
{ 2 comments… read them below or add one }
Thanks for stopping by. I was looking through your blog and this recipe sounds fabulous – I am a sucker for pies, bars, squares – you get the idea
I don’t eat eggs, so was wondering if it is ok to omit / replace the egg in this recipe. Do you have any idea?
Not sure, I have never omitted eggs before. It is a pretty standard shortbread recipe, I would assume if others can handle egg replacements than so can this one.