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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 28 |
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I don't know how I got to be so blessed to be born into a family who isn't too fond of nuts, coconut, and raisins... perhaps that makes me enjoy them all the more when I do have them! Can't say enough good things about this recipe (from Southern Living)... sorta a portable pecan pie! Ingredients:
2 cups all-purpose flour |
2/3 cup powdered sugar |
3/4 cup butter, softened |
1/2 cup firmly packed brown sugar |
1/2 cup honey |
2/3 cup butter |
3 tablespoons whipping cream |
3 1/2 cups coarsely chopped pecans |
Directions:
1. Sift together 2 c flour and 2/3 c powdered sugar.
2. Cut in 3/4 c softened butter using a pastry blender or fork until mixture resembles coarse meal.
3. Pat mixture on bottom and 1 and 1/2 inches up sides of a lightly greased 13x9 baking dish.
4. Bake at 350 degrees for 20 minutes or until edges are lightly browned; cool.
5. Bring brown sugar, honey, 2/3 c butter, and whipping cream to a rolling boil in a saucepan over medium-high heat.
6. Stir in pecans and pour hot filling into prepared crust.
7. Bake at 350 degrees for 25 to 30 minutes until golden and bubbly.
8. Cool completely before cutting into 2 squares.
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