Prep 15 mins
Cook 45 mins
This recipe won a second place award, very decadent, and delicious.
- 1 3⁄4 cups all-purpose flour
- 2⁄3 cup confectioners' sugar
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon salt
- 1 cup chilled cold butter, preferably unsalted, divided
- 1 1⁄2 cups packed light brown sugar
- 1⁄2 cup light corn syrup
- 4 cups coarsley chopped pecans
- 1⁄2 cup whipping cream, unwhipped
- 2 teaspoons vanilla
- 8 ounces unwrapped caramels (about 28)
- 2 -3 teaspoons whipping cream
- Set oven to 350 degrees.
- Line a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides; butter foil.
- In a food processor, blend the flour confectioner's sugar, cornstarch and salt for a couple of seconds.
- Add in 3/4 cup COld butter (cut into chunks); process until mixture begins to clump together.
- Press the dough evenly onto the bottom of the foil-lined baking pan.
- Bake until light and golden, about 25 minutes (don't overbake).
- Remove from oven; let stand while preparing the topping.
- Reduce the oven temperature to 325 degrees.
- FOR TOPPING: stir the brown sugar, corn syrup, and 1/4 cup butter in a heavy-bottomed saucepan over medium-high heat, until the sugar dissolves, and the mixture boils; boil for 1 minute.
- Add in the pecans and the whipping cream; boil until the mixture thickens slightly (about 3 minutes).
- Stir in vanilla.
- Pour over the warm baked crust.
- Bake for 20 minutes, or until the topping is darker, and bubbles thickly.
- Transfer pan to a wire rack; cool completely in the pan (topping will harden).
- In a double boiler, melt the caramels with 2-3 tsp whipping cream.
- Drizzle over the top of the cooked nut topping; cool.
- Lift foil out of the pan onto a cutting board.
- Using a heavy, sharp knife, cut the crust with nut topping into 1-1/2 x 1-inch diamonds.
- These keep for up to 1 week.