Ingredients: |
Ingredients: CRUST:
1 1/4 lbs unsalted butter at room temperature
3/4 cup granulated sugar
3 extra large eggs
3/4 tsp pure vanilla extract
4 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
TOPPING:
1 lb unsalted butter
1 cup good quality honey
3 cups light brown sugar, packed
1 tsp grated lemon zest
1 tsp grated orange zest
1/4 cup heavy cream
2 lbs pecans, coarsely chopped
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Directions: |
Directions:Preheat oven to 350º.
CRUST:
Beat the butter and the granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
Add the eggs and the vanilla and mix well.
Sift together the flour, baking powder,and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
Press the dough evenly into an ungreased 18x12x1 inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
TOPPING:
Combine the butter, honey, brown sugar, and zests in a large, heavy bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir.
Raise the heat and boil for 3 minutes. Remove from the heat.
Stir in the heavy cream and pecans.
Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.
Remove from oven and cool.
Wrap in plastic wrap and refrigerate until cold.
Cut into bars. |
This recipe for Pecan Squares is from