PECAN SHORTBREAD SQUARES
With a buttery shortbread crust and rich caramel-pecan topping, these pecan squares make a wonderful potluck dessert for the holidays.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 16 ({2-inch|5-cm}) squares
Number Of Ingredients 12
Steps:
- Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
- Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
- In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
- Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
- Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 357, Fat 29 g, Carbohydrate 26 g, Protein 3 g, SaturatedFat 11 g, Sugar 18 g, Fiber 2 g, Sodium 88 mg, Cholesterol 41 mg
PECAN SQUARES
We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.
Provided by Ina Garten
Categories dessert
Time 55m
Yield 20 large squares
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
- For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
PRALINE PECANS
With pecans so plentiful in Texas, these sweet crunchy nuts have become an expected tradition. Everyone in my family asks me to make them again and again for festive gatherings.
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring., Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.
Nutrition Facts : Calories 334 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 3g fiber), Protein 2g protein.
PECAN PRALINE SQUARES
I love pecan pralines, and got this easy recipe from a Christmas cookie exchange. I ate all of these pretty much right when I got home.
Provided by knitaholic
Categories Dessert
Time 10m
Yield 4 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Line a 15x10x1 baking pan with whole graham crackers.
- Bring butter and sugar to a rolling boil in a medium saucepan. Boil for 2 minutes. Remove from heat.
- When bubbling has stopped, add pecans.
- Spoon over graham crackers.
- Bake at 350 degrees for 10 minutes.
- Cut into squares.
- Note: Keep very well in tightly covered container.
Nutrition Facts : Calories 980.2, Fat 69.9, SaturatedFat 31.5, Cholesterol 122, Sodium 602.4, Carbohydrate 89.6, Fiber 3.8, Sugar 67.1, Protein 5.9
PECAN PRALINE BARS
Make and share this Pecan Praline Bars recipe from Food.com.
Provided by WI Cheesehead
Categories Bar Cookie
Time 17m
Yield 48 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F
- Arrange graham crackers in ungreased 15x10x1-inch pan.
- Place butter and sugar in sauce pan. Heat to boiling point; boil 2 minutes.
- Stir in pecans and spread evenly over crackers.
- Bake about 10 minutes.
- Cut each graham cracker in half while warm.
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