Pecan Squares
Ingredients
For the crust
¾ cup all-purpose flour, spooned into measuring cup and leveled-off
¼ cup cornstarch
½ cup Confectioners' sugar
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into 1-inchpieces
For the filling
12 tablespoons (1½ sticks) unsalted butter
¾ cup packed light brown sugar
3 tablespoons honey
½ teaspoon vanilla extract
Generous pinch salt
2 tablespoons heavy whipping cream
3 cups coarsely chopped pecans
Instructions
Make the crust by placing the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor and pulse a few times. Add the butter and pulse until the mixture resembles coarse meal with small clumps of butter within.
In a pie dish, add mixture and pack firmly. Preheat the oven to 350° F and refrigerate crust for 15 minutes.
Bake the crust for about 17 minutes, until crust is set but not browned. Leave the oven on and set aside to cool.
In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
Pour pecan mixture over crust and bake for about 20 minutes, until filling is bubbling and caramel colored.
Cool completely on rack.
Adopted by Once Upon a Chef
