Caramel-Pecan Triangles

Southern Living
Makes 2 dozen


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4 cups firmly packed light brown sugar, divided
3/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon bourbon (optional)
1/2 cup all-purpose flour
1/2 cup cocoa
1 teaspoon salt, divided
3/4 cup unsalted butter
1/2 cup dark corn syrup
2/3 cup whipping cream
2 tablespoons vanilla extract
3 1/2 cups pecan pieces, toasted


Line a 13- x 9-inch pan with aluminum foil; grease foil. Set aside.

Beat 1 cup brown sugar, melted butter, eggs, 1 teaspoon vanilla, and if desired, bourbon at medium speed with an electric mixer until smooth. Combine flour, cocoa, and 1/2 teaspoon salt. Gradually add to brown sugar mixture, beating until blended. Spread into prepared pan.

Bake at 375° for 15 minutes. Cool on a wire rack.

Bring 3/4 cup butter, syrup, remaining 3 cups brown sugar, and remaining 1/2 teaspoon salt to a boil, stirring constantly; boil, stirring constantly, until a candy thermometer registers 250° (hard ball stage). Remove from heat; stir in whipping cream and 2 tablespoons vanilla until blended. Stir in pecans. Pour over prepared crust.

Bake at 375° for 25 minutes. Cool on a wire rack; cover and chill 8 hours. Cut into 12 squares; cut each square into 2 triangles. Store in refrigerator.

Created date

December 1999