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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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These are so amazingly delicious! I make them at Thanksgiving each year and even though they are so rich, they go very quickly. The secret to the great flavor is toasting the pecans - it makes a huge difference. Ingredients:
2 1/2 cups shelled pecans |
2 cups flour |
7/8 cup butter, cut into 1/2 inch pieces |
1/2 cup brown sugar |
1/8 teaspoon salt |
1/2 cup butter |
1 cup brown sugar |
1/3 cup honey |
2 tablespoons heavy cream |
Directions:
1. Chop the pecans in a food processor.
2. Roast in a jelly roll pan in 350 degree oven for 5 to 7 minutes.
3. Watch carefully do not let burn.
4. Take out and let cool.
5. Whiz the next four ingredients in a food processor until it forms small lumps.
6. Spread into a 13 by 9 inch pan and press into an even layer with a spatula (or your fingers).
7. Bake in a 350 degree oven until it is just starting to color, about 20 minutes.
8. Meanwhile melt the butter in a saucepan and stir in the brown sugar, honey and cream.
9. Simmer for a minute and stir in the nuts.
10. Pour over the hot shortbread base and return to the oven for another 15 to 20 minutes.
11. Cool completely before cutting into bars.
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