Golden Caramel Pecan Squares
Yields: 18 Squares
Prep time: 15 minutes
Cook time: 40-45 minutes
This recipe offers a delightful balance of a buttery shortbread base and a rich, nutty caramel topping. Scaling down the original large batch makes it more suitable for home baking, while minor additions enhance the flavor profile.
Ingredients
Shortbread Base:
- 18.75 oz (3 sticks + 6 tablespoons / 532g) unsalted butter, softened
- 1/2 cup + 1 tablespoon (approx. 112g) granulated sugar
- 3 large eggs, at room temperature
- 2 1/4 teaspoons pure vanilla extract
- 3 3/8 cups (approx. 405g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon (New Addition)
Caramel Pecan Layer:
- 12 oz (3 sticks / 340g) unsalted butter
- 3/4 cup (approx. 240g) light corn syrup
- 2 1/4 cups (approx. 495g) light brown sugar, firmly packed
- 3 tablespoons (approx. 45ml) heavy cream
- 1.5 pounds (approx. 6 cups / 680g) pecans, roughly chopped
- 1/4 teaspoon kosher salt (New Addition)
Equipment:
- 10×15 inch baking pan (or similar size like 11×15, adjusting final bake time slightly if needed)
- Electric mixer (stand or hand-held)
- Large, heavy-bottomed saucepan
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C). Have your 10×15 inch baking pan ready (ungreased).
- Make the Shortbread Base: In the bowl of your electric mixer using the paddle attachment, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, 1/4 tsp kosher salt, and ground cinnamon.
- Finish the Dough: Add the dry ingredient mixture to the wet ingredients in the mixer bowl. Mix on low speed just until the flour mixture is incorporated and a soft dough forms. Be careful not to overmix.
- Press and Pre-Bake Crust: Transfer the dough to the ungreased baking pan. Lightly flour your hands and press the dough evenly across the bottom of the pan. Create a slight ridge around the perimeter to help contain the filling later. Bake the crust for 15 minutes, just until it appears set and the edges are very lightly golden, but not fully browned. Let the crust cool in the pan while you prepare the topping.
- Prepare the Caramel Pecan Layer: In the large, heavy-bottomed saucepan, combine the 3 sticks of butter, light corn syrup, and packed light brown sugar. Place over medium-low heat. Stir constantly with a wooden spoon until the butter has fully melted and the sugar is dissolved.
- Boil the Caramel Base: Increase the heat to medium and bring the mixture to a rolling boil. Let it boil steadily for exactly 3 minutes, stirring occasionally to prevent scorching.
- Finish the Topping: Carefully remove the saucepan from the heat. Stir in the heavy cream (mixture may bubble), the 1/4 tsp kosher salt, and the chopped pecans until the nuts are evenly coated with the caramel mixture.
- Assemble and Bake: Pour the warm pecan topping evenly over the pre-baked shortbread crust. Spread it gently to cover the entire surface, being careful not to let it seep down the sides between the crust and the pan excessively.
- Final Bake: Return the pan to the 350°F (175°C) oven. Bake for an additional 25 to 30 minutes, or until the topping is bubbly across the surface and appears set when the pan is gently shaken.
- Cool Completely: Remove the pan from the oven and place it on a wire rack to cool completely to room temperature. For cleaner cuts, you can chill the bars in the refrigerator for at least an hour or two after they have cooled.
- Cut and Serve: Once cooled (and chilled, if desired), use a sharp knife to cut the slab into 18 equal squares. Store leftover squares in an airtight container at room temperature for a few days or in the refrigerator for longer storage.
Estimated Nutritional Information (Per Square – 1 of 18)
- Calories: approx. 425 kcal
- Total Fat: approx. 28g
- Saturated Fat: approx. 14g
- Total Carbohydrates: approx. 41g
- Dietary Fiber: approx. 2.5g
- Total Sugars: approx. 28g
- Protein: approx. 4.5g
- Sodium: approx. 70mg
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe. Actual values may vary based on ingredient brands and precise measurements.)
