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Categories:
flour powdered sugar cornstarch salt cold butter pecan light brown sugar light corn syrup butter pecans whipping cream vanilla
Viewed: 33 - Published at: 7 years agoIngredients
- CRUST
- 1 3/4 cups flour
- 1/3 cup powdered sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3/4 cup cold butter, cut into small pieces (no substitutes)
- PECAN TOPPING
- 1 1/4 cups light brown sugar
- 1/2 cup light corn syrup
- 1/4 cup butter (no substitutes)
- 4 cups chopped pecans (about 15 ounces)
- 1/2 cup whipping cream (unwhipped)
- 3 teaspoons vanilla
Method
- Set oven to 350 degrees.
- Line the bottom of a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides, then butter the foil.
- For the crust: in a food processor blend flour, powdered sugar, cornstarch and salt; process for a couple of seconds.
- Add in cold butter and process until the mixture begins to come together.
- Lightly press the mixture onto the bottom of prepared baking dish that has been lined with a foil overhang.
- Bake the crust for about 25 minutes, or until lightly golden (if you are not using the foil, then bake a little less time, watch closely not to overbake the crust!).
- Remove and let sit at room temperature while preparing the topping.
- Reduce oven to 325 degrees.
- To make the topping: In a heavy medium saucepan over medium-high heat, stir the brown sugar, corn syrup and butter until the sugar dissolves and the mixture boils (about 1 minute).
- Add in chopped pecans and whipping cream; boil until the mixture thickens (about 3 minutes).
- Add in vanilla.
- Pour the hot topping over the warm crust.
- Return to oven and bake for about 20 minutes, or until the caramel is darker and is bubbling thickly.
- Cool COMPLETELY in the pan (the topping will harden upon sitting).
- Using the foil overhang, lift out of the pan onto a cutting board.
- Using a sharp knife cut into 1 x 1-inch diamonds or to desired size.
