Ingredients: |
Ingredients: CRUST:
1¾ c. flour
6 T. sugar
½ tsp. salt
8 T. unsalted butter, melted
TOPPING:
¾ c. packed light brown sugar
½ c. light corn syrup
7 T. unsalted butter, melted and hot
1 tsp. vanilla
½ tsp. salt
4 c. pecan halves, toasted
½ tsp. flake sea salt, optional
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Directions: |
Directions:CRUST:
Adjust oven rack to lowest position and preheat to 350º. Make a foil sling for a 9x13 baking pan using 2 long sheets of aluminum foil or parchment paper; lay sheets perpendicular to each other with extra foil hanging over edges of pan. Smooth foil flush to pan and lightly spray with vegetable spray. Whisk flour, sugar and salt together in medium bowl. Add melted butter and stir until dough begins to form. Using hands pinch/squeeze dough until no dry flour remains. Press into bottom of pan in an even layer.
TOPPING:
In medium bowl, whisk sugar, corn syrup, melted butter, vanilla and salt. Mix until smooth (mixture will look separated at first but will become homogeneous). Fold in pecans until nuts are evenly coated. Pour topping over crust. Using spatula, spread over crust pushing into corners and edges (there will be bare patches). Bake until topping is rapidly bubbling across entire surface, 23-25 minutes. Transfer to wire rack; lightly sprinkle flake salt, if using and cool completely in pan, about 2 hours. To serve, use foil sling to lift bars and transfer to cutting board, gently remove any foil that sticks to bars and cut into serving sizes. Bars can be stored at room temperature up to 5 days or frozen. |
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