Pecan Squares
- Level: Intermediate
- Yield: 12 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 745
- Total Fat
- 53
- Saturated Fat
- 19
- Carbohydrates
- 68
- Dietary Fiber
- 4
- Sugar
- 46
- Protein
- 6
- Cholesterol
- 96
- Sodium
- 163
- Total: 3 hr 20 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 50 min
Ingredients
Pastry Shell, recipe follows
1 cup unsalted butter
1 1/2 cups brown sugar
1/4 cup sugar
1/2 cup honey
1/4 teaspoon fine salt
1/3 cup heavy cream
4 1/2 cups halved pecans
Pastry Shell:
1/2 cup unsalted butter, softened
2/3 cup sugar
2 cups pastry flour
1/2 teaspoon salt
1 egg
1 egg yolk
Directions
Special equipment:
A 9 by 13 by 2-inch pan- Preheat oven to 365 degrees F.
- While the pastry is cooling, combine the butter, brown sugar, white sugar, honey, and salt in a large pot over high heat. Boil for 6 minutes. Remove from the heat and, at arm's length, carefully stir in the cream, being mindful of splatters.
- Add the pecans and mix thoroughly. Pour the filling evenly over the baked pastry. Bake for 20 minutes until golden brown. Cool completely before cutting into squares.
Pastry Shell:
- Preheat oven to 400 degrees F.
- In a medium bowl, cream together the butter and sugar. Mix in the pastry flour and salt. Add the egg and egg yolk. Mix thoroughly.
- Press the dough evenly onto the bottom of the pan. Refrigerate for 15 minutes.
- To bake, cover the pastry with parchment paper and weigh it down with dried beans or pie weights (see Cook's Note*). Bake for 20 minutes. Cool completely before removing the beans and parchment paper.
Cook’s Note
*This technique is called blind baking.