Pecan Squares

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't see why everyone had so many problems with this. I had no trouble at all getting the egg/sugar mixture to 180 degrees. ( I did watch the show and she DID say 240 on the show. So reading this, I knew 180 was my target number. It took about 10 minutes. I boiled the water and then put the bowl on top and I wonder if others are doing this. These turned out perfect. They are still warm and taste pretty good. But I think they could use something. Not sure yet what. I liked the idea of adding chocolate chips. Some butterscotch chips might be good or some caramel topping.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Outstanding! I make these every year during Christmas!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have not made this recipe, but noticed the comments about lack of flavor and dryness by some critics. I am a Home Economist and former cooking teacher, and when I checked the ingredients, I immediately noticed there is no fat in these cookies. Most, but not all cookies, need some fat for moisture and flavor.
I checked my old Butterscotch Brownie recipe (Blondies and the ingredients are identical to Paula's except mine has 1 stick butter (1/4 lb. and 2 lg. eggs instead of 4. The method for my recipe is different: Melt the butter over low heat in a large, heavy saucepan, remove and stir in the brown sugar until combined. Cool, then whisk 2 eggs and add to this mixture. Add chpd pecans to the dry ingredients then add this to the butter mixture. Combine and pour into a well-greased and floured true 9 x 9 inch pan, bake 350, 25 to 30 minutes.
NOTE: The long cooking of the eggs with sugar may intensify the flavor. If using Paula's method, try adding cut up butter at the end of the d. b. cooking time
Beverly N.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe Paula is fabulous. Very yummie and easy to make . I substituted Imitation jamaican rum flavor instead of vanilla, what a punch. My husband Bill absolutley loved it . We goobled it up in 3 days . I would rate this 5 star!!! This is on my list of baking goodies!! Thanks Ya'll.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These Pecan Squares have no taste to them at all, and they were dry. Not what I would expect from a Paula Dean recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

On the show Paula does say 240 but you will never get there. The printed one of 180 did well for me. Wish they had someone to proof read the recipes they print and someone to edit the shows before they air.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was soooooooo good. Paula is the queen of everything southern and fried! :

AND to Connie, I just want to clarify something. Softball stage is when you are cooking sugar and WATER, not eggs (as in making caramel. So, this recipe will never reach softball stage, and if it does, you are not making this dessert. Just wanted to make things clear for any one who reads the reviews and takes her advice.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We made these just before Christmas to include in some gifts. They turned out so good we have made them 3 more times. They are chewy and taste a lot like pecan pie but look like a brownie. As many people have said, they are not too sweet but we liked that. It took almost exactly 20 minutes to get the sugar and eggs to 180 degrees. After the first time, we added an additional 1/2 cup of pecans which made them even better.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was easy to get egg and sugar mixture to 180 degrees and all came together beautifully. Great flavor and texture. Will save this recipe for years to come.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Saw the re-run on 12/19/08 and made these right afterwards. Like someone else said, she SAID "20 mins or 240 degrees". I was boiling the devil out of the water and never could exceed 190. I'm sure I cooked it over 30 minutes.
Gave up and went on. They came out of oven looking light, but during the cooling process, the top became flaky like a brownie. Very good, chewy cookie bar. Next-door neighbor is a marvelous cook and she wanted my recipe! Must've been really good.