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Ingredients
| light brown sugar (packed): 4 cups (firmly packed) |
| unsalted butter: 3/4 cup (melted) |
| eggs: 2 (large) |
| vanilla extract: 1 tsp |
| bourbon: 1 tsp (optional) |
| all-purpose flour (unsifted): 1/2 cup |
| unsweetened cocoa powder (sifted): 1/2 cup |
| salt: 1 tsp (divided) |
| unsalted butter: 3/4 cup |
| dark corn syrup: 1/2 cup |
| light whipping cream (fluid): 2/3 cup |
| vanilla extract: 2 Tbl |
| pecans: 3 1/2 cups (halves//toasted) |
Caramel Pecan Triangles
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
24 serving(s)
Tags
- Line a 9x13 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 of an electric mixer until smooth.
- Combine flour, cocoa, and 1/2 teaspoon salt. Gradually add to the brown sugar mixture, beating until blended. Spread into prepared pan.
- Bake at 375 degrees for 15 minutes. Cool on a wire rack.
- Bring 3/4 cup butter, corn syrup, 3 cups brown sugar and remaining 1/2 teaspoon salt to a boil, stirring constantly, until a candy thermometer registers 250 degrees (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 degrees 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.