My dad is the biggest pecan lover in my family. It fondly reminds him of his mom and all the sweet treats they would enjoy together.
For Father's Day, I wanted to find the ultimate pecan treat to make him. A lot of the recipes I found were calling for corn syrup and I really didn't want to use that. So luckily, this recipe doesn't call for that, let's get into it!
INGREDIENTS
CRUST:
- ¾ cup All-Purpose Flour
- ¼ cup Cornstarch
- ½ cup Powdered Sugar
- ½ tsp. Salt
- ½ cup Unsalted Butter, cold and cubed
FILLING:
- 12 tbs. Unsalted Butter
- ¾ cup Brown Sugar, light and packed
- 3 tbs. Honey
- ½ tsp. Vanilla Extract
- 2 tbs. Heavy Whipping Cream
- 3 cups Pecans, roughly chopped
- Salt, a generous pinch
INSTRUCTIONS
CRUST:
Cover a 9-inch, square, baking pan with heavy-duty aluminum foil. Overhang will help you pull it out once it's done. Spray with non-stick spray.
In a large bowl, combine flour, cornstarch, sugar, and salt. With your hands, add the cold butter and work into the mixture until pea-sized clumps form.
Preheat oven to 350 degrees F.
Press dough into the pan and refrigerate for 15 minutes.
Bake until the crust is set but not browned, about 17 minutes.
FILLING:
In a medium saucepan over low-medium heat, combine brown sugar, butter, honey, vanilla, and salt. Stir until sugar dissolves. Turn up the heat until the mixture comes to a boil for a couple of minutes.
Add heavy cream and pecan and stir.
Take off the heat.
ASSEMBLE
Pour filling over the crust. It is okay if the filling is warm.
Bake until the filling is bubbling and caramel in color, about 20 minutes.
Cool completely before cutting into squares.
Cover a 9-inch, square, baking pan with heavy-duty aluminum foil. Overhang will help you pull it out once it's done. Spray with non-stick spray.
In a large bowl, combine flour, cornstarch, sugar, and salt. With your hands, add the cold butter and work into the mixture until pea-sized clumps form.
Preheat oven to 350 degrees F.
Press dough into the pan and refrigerate for 15 minutes.
Bake until the crust is set but not browned, about 17 minutes.
In a medium saucepan over low-medium heat, combine brown sugar, butter, honey, vanilla, and salt. Stir until sugar dissolves. Turn up the heat until the mixture comes to a boil for a couple of minutes.
Add heavy cream and pecan and stir.
Take off the heat.
Pour filling over the crust. It is okay if the filling is warm.
Bake until the filling is bubbling and caramel in color, about 20 minutes.
Cool completely before cutting into squares.
I hope you love the recipe! I will also say, to cut them smaller than I did. They are so buttery and rich, you will want to eat them in bite-size pieces.
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