Prep 40 mins
Cook 45 mins
This is a wonderful combination of cookie and candy, with the crumbly crust serving as counterpoint to the chewy caramel topping. For a nice presentation, place the cookies in paper candy cups, and set the cups in a basket; wrap clear cellophane around the basket, tie it up with raffia and decorate it with pine cones. Save the irregularly shaped leftover cookies to enjoy as a snack. From Bon Appetit
- 1 3⁄4 cups all-purpose flour
- 1⁄3 cup powdered sugar
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon salt
- 3⁄4 cup chilled unsalted butter, cut into 1/2 inch pieces
- 1 1⁄4 cups packed golden brown sugar
- 1⁄2 cup light corn syrup
- 1⁄4 cup unsalted butter
- 4 cups coarsely chopped pecans (about 14 1/2 ounces)
- 1⁄2 cup whipping cream
- 2 teaspoons vanilla extract
- for crust: Preheat oven to 350°F.
- Line 13x9x2-inch baking pan with foil, leaving 1-inch overhang on all sides.
- Butter foil.
- Blend flour, powdered sugar, cornstarch and salt in processor.
- Add butter and process until mixture begins to clump together.
- Press dough evenly onto bottom of foil-lined pan.
- Bake crust until set and light golden, about 25 minutes.
- Remove from oven.
- Let stand while preparing topping.
- Reduce oven temperature to 325°F.
- for topping: Stir brown sugar, corn syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils; boil 1 minute.
- Add pecans and cream; boil until mixture thickens slightly, about 3 minutes.
- Stir in vanilla.
- Pour hot topping over warm crust.
- Bake nut-topped crust until caramel is darker and bubbles thickly, about 20 minutes.
- Transfer pan to rack.
- Cool completely in pan (topping will harden).
- Lift foil out of pan onto cutting board.
- Using heavy sharp knife, cut crust with nut topping into 1 1/2x1-inch diamonds.
- (Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.) Makes about 32.
I make these all the time. They are easy and great.