"The belly rules the mind."--Spanish Proverb

Pecan Squares Recipe

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This recipe for Pecan Squares, by , is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deidrea McGlown


CRUST: (Use a different recipe for crust)

2 sticks unsalted butter
1 cup honey
3 cups light brown sugar packed
1 teaspoon lemon zest
1 teaspoon orange zest
1/4 cup heavy cream
2 pounds pecans coarsely chopped


Preheat oven 350
Make crust and spread into a 18x12 inch pan. Bake until set but not browned. Cool.
TOPPING: Combine butter, honey, brown sugar and zests in s heavy bottom pot. Cook over low heat until butter is melted, stir with wooden spoon spoon. Raise heat and boil for 3 minutes. Remove from heat. Stir in heavy cream and pecans. Pour over crust, try not to get any filing between pan and crust. Bake for 25-30 minutes, until filling is set. Remove from oven and allow to cool. Wrap on plastic and refrigerate until cold. Cut and enjoy.
NOte: Put something under the pan to catch drippings. Can use other types nuts. Can drizzle with chocolate. Will last in frig for 1 week.




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