Options

Format:
Include:
PRINT
See more
Community Recipe
from [dwanna]
Caramel-Pecan Bars

Caramel-Pecan Bars

Caramel-Pecan Bars Food & Wine -------------------------------------------------------------------------------- Made it, Loved it. Serving size16 Prep Time30MIN Total Time2HR -------------------------------------------------------------------------------- Add to my Recipe Box Add to my Grocery List Print this recipe Email this recipe Add notes to recipe Ingredients Crust 2 ¼ cup all-purpose flour ½ cup sugar ¾ tsp cold unsalted butter, chilled and cut into cubes 12 Tbsp unsalted butter ¼ cup ice water 1 Tbsp distilled white vinegar Directions 1. Make the crust: In a food processor, pulse the flour with the sugar and salt. Add the cubed butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes. 2. Preheat the oven to 375°. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. Roll out the dough between 2 sheets of wax paper to an 11- by-15-inch rectangle (1/4 inch thick). Trim the dough to a 9-by-13-inch rectangle and place it in the baking pan. Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes. 3. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set. Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set. Let cool. Ingredients Topping 12 Tbsp unsalted butter 1 ¼ cup light brown sugar ½ cup honey ½ tsp salt ¼ tsp curry powder (optional) 1 cup heavy cream 1 lb pecan halves Directions 4. Make the topping: In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes. Add the curry powder (if using) and cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240° (soft ball stage), about 10 minutes longer. Add the pecans and cook for 2 minutes longer. Pour the filling over the crust, spreading it evenly. Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board. Cut into bars and serve. Tags: Dessert, Vegetarian, Nut, Dairy, American, Baking, Mother's Day, Housewarming More this Week Week Planner Sun Mon Tues Wed Thur Fri Sat Get Inspired

  • Yield: 1 serving

Ingredients

  • X
  • X

Preparation

Caramel-Pecan Bars

Food & Wine

--------------------------------------------------------------------------------

Made it,

Loved it.

Serving size16

Prep Time30MIN

Total Time2HR

--------------------------------------------------------------------------------

Add to my Recipe Box

Add to my Grocery List

Print this recipe

Email this recipe

Add notes to recipe

Ingredients

Crust

2 ¼ cup all-purpose flour

½ cup sugar

¾ tsp cold unsalted butter, chilled and cut into cubes

12 Tbsp unsalted butter

¼ cup ice water

1 Tbsp distilled white vinegar

Directions

1. Make the crust: In a food processor, pulse the flour with the sugar and salt. Add the cubed butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes.

2. Preheat the oven to 375°. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. Roll out the dough between 2 sheets of wax paper to an 11- by-15-inch rectangle (1/4 inch thick). Trim the dough to a 9-by-13-inch rectangle and place it in the baking pan. Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes.

3. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set. Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set. Let cool.

Ingredients

Topping

12 Tbsp unsalted butter

1 ¼ cup light brown sugar

½ cup honey

½ tsp salt

¼ tsp curry powder (optional)

1 cup heavy cream

1 lb pecan halves

Directions

4. Make the topping: In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes. Add the curry powder (if using) and cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240° (soft ball stage), about 10 minutes longer. Add the pecans and cook for 2 minutes longer. Pour the filling over the crust, spreading it evenly. Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board. Cut into bars and serve.

Tags: Dessert, Vegetarian, Nut, Dairy, American, Baking, Mother's Day, Housewarming

More this Week

Week

Planner

Sun

Mon

Tues

Wed

Thur

Fri

Sat

Get Inspired

Go to Full Version of

Caramel-Pecan Bars Recipe

advertisement