General fitness, health and nutrition · Public discussion

Pecan Caramel Shortbread

Started by Oh Deer · · Last activity · 1 post · 231 views

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General fitness, health and nutrition
Published
17 January 2006
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17 January 2006
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Oh Deer
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  1. Pecan Caramel Shortbread

    Makes about 10 dozen

    3 1/2 cups pecans
    1 1/2 cups (3 sticks) unsalted butter
    3/4 cup packed light-brown sugar
    2 1/4 cups all-purpose flour
    Caramel for Cookies

    Heat oven to 350 . Spread pecans on a baking pan. Bake until golden and
    fragrant, 10 to 15 minutes. Transfer pan to a wire rack to cool. Chop
    roughly, and set aside.
    In the bowl of an electric mixer fitted with the paddle attachment, cream
    butter and sugar until light in color. With the mixer on low speed, add
    flour, and mix until just combined.
    Line an 11-by-17-inch baking pan with parchment paper. Press dough into
    the bottom of baking pan in an even layer. Bake until golden, about 20
    minutes.
    Meanwhile, using a microwave or double boiler, heat caramel until liquid;
    stir in pecans. Spread mixture over the cookie layer. Return pan to oven,
    and bake until caramel is slightly darkened in color, about 10 minutes.
    Transfer pan to wire rack to cool. Cut into 2 3/4-by-1/2-inch rectangles.

    Source:
    <http://www.marthastewart.com/page.jhtml?type=content&id=recipe1195&contentGroup=MSL&site=living>

    Caramel for Cookies

    Makes 3 3/4 cups
    Use this recipe to make Congo Bars, Golden Popcorn Squares, and Pecan
    Caramel Shortbread . It can easily be halved or doubled.

    4 cups sugar
    1/2 teaspoon cream of tartar
    1/4 teaspoon salt
    1/2 cup heavy cream

    Combine sugar, cream of tartar, salt, and 1/3 cup water in a wide,
    heavy-bottomed saucepan, with sides at least 3 inches high. Place over
    high heat. Let cook, without stirring, until sugar begins to melt and turn
    golden, 2 to 5 minutes. Turn heat to medium; continue to cook, stirring
    occasionally, until all sugar is melted, deep golden, and a candy
    thermometer reads 300 (hard-crack stage). While stirring, carefully pour
    cream slowly down the side of the pan (stand back slightly from the stove,
    as the cream may cause the caramel to sputter). When cream is
    incorporated, remove from heat; transfer to a heat-proof bowl. Use
    immediately.

    Source:
    <http://www.marthastewart.com/page.jhtml?type=content&id=recipe2222>

    http://groups.yahoo.com/group/Recipe_USA_Group/

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