Pine Nut Caramel Shortbread |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 48 |
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âI have a love affair with pine nuts and decided to use them in place of pecans in a friendâs caramel bar recipe. I think youâll like the results as well as my family does.â âDara Michalski, Sandy, Utah Ingredients:
1 cup plus 2 tablespoons butter, softened |
3/4 cup packed brown sugar |
3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
filling: |
3/4 cup butter, cubed |
3/4 cup packed brown sugar |
1/2 cup honey |
1/4 cup sugar |
3 tablespoons heavy whipping cream |
1/2 teaspoon salt |
2 cups pine nuts |
3/4 teaspoon vanilla extract |
coarse salt, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Pat onto the bottom of a greased 15-in.x 10-in. x 1-in. baking pan. Prick dough thoroughly with a fork.
2. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack. Reduce temperature to 325°.
3. In a large saucepan, combine the butter, brown sugar, honey, sugar, cream and salt. Cook, stirring occasionally, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in pine nuts and vanilla. Spread evenly over crust.
4. Bake for 20-25 minutes or until bubbly. Place pan on a wire rack.
5. Sprinkle the top with coarse salt if desired. Cool completely. Cut into bars. Store in an airtight container. Yield: 4 dozen.
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