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Ingredients
| pecans: 3 1/2 cups |
| unsalted butter: 1 cup |
| light brown sugar (packed): 3/4 cup |
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 4 cups |
| cream of tartar: 1/2 tsp |
| salt: 1/4 tsp |
| water: 1 cup |
| heavy whipping cream (fluid): 1/2 cup |
Pecan Caramel shortbread fingers
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
- Preheat oven to 350F.
- Grease a 10x15 inch baking pan and set aside.
- Toast pecans until fragrant.
- Cool and chop roughly, set aside.
- Cream butter and brown sugar until light and fluffy, add flour and mix just until combined.
- Press dough evenly into prepared pan.
- Bake until golden 10-12 min.
- Cool on rack.
- In a heavy bottomed saucepan combine 4 cups of sugar, cream of tartar, salt, and water.
- Cook over high heat wihout stirring until tome sugar begins to melt and turn golden (2-5 min).
- Reduce heat to medium, cook stirring occasionally until all sugar is melted.
- It sould be a deep golden color (candy thermometer reading 300F).
- While stirring pour cream slowly down the side of the pan.
- When the cream is mixed remove pan from heat and add pecans.
- Pour carmel filling over the shortbread crust and return to oven for about 12 min.
- until caramel is a little darker color, turning the pan halfway during cooking (for even browning).
- Cool on wire rack and cut into bars or 1x3 inch"fingers".