Ina Garten Pecan Squares Recipe
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Equipment
- Large Food Processor
- Electric Stand Mixer
- 9 by 13 Inch Baking Pan
- Parchment paper
- Large saucepan
- Wooden Spoon
- Measuring Cups
- Wire cooling rack
Ingredients
- Unsalted Butter 1 Lb
- Granulated Sugar 3/4 Cup
- All Purpose Flour 1 Lb
- Kosher Salt 1/4 Tsp
- Extra Large Eggs 3
- Light Brown Sugar 1 Lb
- Honey 1/2 Cup
- Heavy Cream 1/4 Cup
- Chopped Pecans 1 Lb
- Vanilla Extract 1 Tsp
Instructions
- Prepare the Oven and Pan Heat your oven to 350 degrees F. Line your pan with parchment paper. Leave some paper over the sides.
- Make the Shortbread Crust Mix flour, sugar, and salt in a bowl. Add cold butter pieces. Mix until it looks like crumbs. Add the eggs. Mix until the dough forms.
- Bake the Base Press the dough into your prepared pan. Make it flat and even. Bake for about 15 minutes. It should be very light brown.
- Cook the Caramel Filling Combine butter, brown sugar, honey, and salt. Cook in a pot over low heat. Let it boil for three minutes. Do not stir too much.
- Add Cream and Pecans Take the pot off the heat. Stir in the cream and vanilla. Add the chopped pecans. Mix until all nuts are coated.
- Final Bake Pour the nut mixture over the crust. Spread it out to the edges. Bake for 25 to 30 minutes. The filling will bubble.
- Cool Completely This step is very important. Let the pan cool for hours. The filling must set before you cut it.
Notes
➔ Use cold butter for a very flaky crust.
➔ Do not over-bake the shortbread base at first.
➔ Use high quality honey for the best flavor.
➔ Let the caramel boil for exactly three minutes.
➔ Line the pan so you can lift bars out.
➔ Always toast your pecans for more deep flavor.
➔ Use a sharp knife to get clean square cuts.
➔ Chill the bars before cutting for perfect shapes.