Pecan Caramel shortbread fingers

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READY IN: 1hr 5mins
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F.
  • Grease a 10x15 inch baking pan and set aside.
  • Toast pecans until fragrant.
  • Cool and chop roughly, set aside.
  • Cream butter and brown sugar until light and fluffy, add flour and mix just until combined.
  • Press dough evenly into prepared pan.
  • Bake until golden 10-12 min.
  • Cool on rack.
  • In a heavy bottomed saucepan combine 4 cups of sugar, cream of tartar, salt, and water.
  • Cook over high heat wihout stirring until tome sugar begins to melt and turn golden (2-5 min).
  • Reduce heat to medium, cook stirring occasionally until all sugar is melted.
  • It sould be a deep golden color (candy thermometer reading 300F).
  • While stirring pour cream slowly down the side of the pan.
  • When the cream is mixed remove pan from heat and add pecans.
  • Pour carmel filling over the shortbread crust and return to oven for about 12 min.
  • until caramel is a little darker color, turning the pan halfway during cooking (for even browning).
  • Cool on wire rack and cut into bars or 1x3 inch"fingers".
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