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Caramel-Pecan Triangles

Yield Makes 2 dozen


  • 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

How to Make It

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

  2. 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.

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

  4. 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.

  5. 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.