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Caramel-Pecan Bars

Source: © Food & Wine Magazine
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Rating: 4.5   Reviews: 4 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours
  Makes 16 bars
These delightful nut bars, inspired by a recipe from Ken Oringer's mother-in-law, are both gooey and crisp. Oringer sometimes adds a pinch of curry powder to the caramel because, he says, "I like for people to bite into these and wonder what the spice is. I love that element of surprise."
RECIPE INGREDIENTS
21/4 cups  all-purpose flour
1/2 cup  sugar
3/4 teaspoon  salt
1 1/2 sticks  cold unsalted butter chilled and cut into cubes
1/4 cup  ice water
1 tablespoon  distilled white vinegar
1 1/2 sticks  unsalted butter
11/4 cups  light brown sugar
1/2 cup  honey
1/2 teaspoon  salt
1/4 teaspoon  curry powder optional
1 cup  heavy cream
1 pound  pecan halves
Caramel-Pecan Bars Recipe at Cooking.com
DIRECTIONS
In a food processor, pulse the flour with the sugar and salt. Add the cubed butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes.


Preheat the oven to 375°. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. Roll out the dough between 2 sheets of wax paper to an 11- by-15-inch rectangle (1/4 inch thick). Trim the dough to a 9-by-13-inch rectangle and place it in the baking pan. Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes.


Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set. Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set. Let cool.


In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes. Add the curry powder (if using) and cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240° (soft ball stage), about 10 minutes longer. Add the pecans and cook for 2 minutes longer. Pour the filling over the crust, spreading it evenly. Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board. Cut into bars and serve.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/10/2010
Part of These Recipe Collections Find Similar Recipes »
 Golden Goodness: Caramel Desserts
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: David Reviewed: 12/11/2012
shedguy9138@yahoo.com
very gooey an very gooey and chewy I also added a pictur I also added a pinch of cayenne not a lot just a pinch to give it a little hot spice you should give it a try and you should give it a try and see what you think I get rid of 5 stars
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