Try this Ina Garten's Pecan Squares recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- 1/4 cup heavy cream
- 1 teaspoon grated lemon zest
- 4 1/2 cups all-purpose flour
- 1 teaspoon grated orange zest
- 1 pound unsalted butter
- 1 1/4 pounds unsalted butter room temperature
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 1 cup good honey
- 3 cups light brown sugar packed
- 2 pounds pecans coarsely chopped
- Carbohydrate 54.3149734559046 g
- Cholesterol 150.727946162848 mg
- Fat 44.3427569813829 g
- Fiber 0.780795848453402 g
- Protein 4.5475119989562 g
- Saturated Fat 27.614513282899 g
- Serving Size 1 1 Serving (177g)
- Sodium 391.87624770486 mg
- Sugar 53.5341776074512 g
- Trans Fat 3.30683334078294 g
- Calories 624 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
- Add the eggs and the vanilla and mix well.
- Sift together the flour, baking powder, and salt.
- Mix the dry ingredients into the batter with the mixer on low speed until just combined.
- Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside.
- It will be very sticky; sprinkle the dough and your hands lightly with flour.
- Bake for 15 minutes, until the crust is set but not browned.
- Allow to cool.
- For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
- Cook over low heat until the butter is melted, using a wooden spoon to stir.
- Raise the heat and boil for 3 minutes.
- Remove from the heat.
- Stir in the heavy cream and pecans.
- Pour over the crust, trying not to get the filling between the crust and the pan.
- Bake for 25 to 30 minutes, until the filling is set.
- Remove from the oven and allow to cool.
- Wrap in plastic wrap and refrigerate until cold.
- Cut into bars and serve.
Pulling the crust from the oven precisely at the fifteen-minute mark prevents over-browning while ensuring the base holds up to the heavy topping. Precision here dictates the structural integrity of the final bars. Beat the initial butter and granulated sugar mixture for three full minutes until pale and aerated, which builds the structural crumb of the shortbread base. High fat content from the butter requires careful temperature management during mixing to prevent separation. Chilling or freezing baked goods containing high quantities of dairy fat yields distinct advantages for texture and schedule management. Fully assembled pecan squares freeze exceptionally well once chilled and sliced. Wrap individual bars tightly in parchment paper followed by foil to prevent freezer burn for up to two months. Thaw frozen bars overnight in the refrigerator rather than at room temperature to maintain clean edges when serving. Determining doneness for the topping relies entirely on visual cues rather than internal temperature probes. Watch for the bubbling caramel mixture to transform into a deeply set, uniform layer across the entire baking sheet before removing the pan from the oven. If the center still ripples liquidly when gently nudged, extend the bake time by two-minute intervals. Coarsely chopping the nuts ensures uniform distribution throughout the honey and brown sugar matrix, preventing large gaps that cause the bars to crumble during slicing. Sharp blades heated under hot water and wiped dry create clean cuts through the chilled, sticky caramel and dense shortbread.
