It is one of the richest, tastiest morsels I have ever eaten. The crust is shortbread like and the filling is liken to that of a pecan pie - minus the bourbon. It's just divine, really divine.
This year my daughter made them for a holiday gathering she is attending. In fact the photograph is her work. I hope that I don't just get this photograph to drool over...I'd love a sample.
Nuts can be rather pricey so when you see a special on them during the year, stock up. Nuts do well for very long periods in the freezer.
Stock up before next holiday and be sure to print this recipe out to add to your holiday must try baking list.
For the crust:
- 2 cups all purpose flour
- 2/3 cups powdered sugar
- 3/4 cup butter, softened
- shortening or cooking spray
- Sift the flour and powdered sugar together.
- Cut in the softened butter with a pastry blender or fork until it resembles coarse meal. (or do a quick pulse, pulse in a food processor)
- Pat the mixture on the bottom and up the sides of a lightly greased 13 x 9 inch pan.
- Bake at 350° for 20 minutes or so until the edges are lightly browned.
- Cool the crust, but leave the oven on as you will bake it again after you have made the filling.
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 1/2 cup coarsely chopped pecans
- 3 tbsp. heavy cream or whipping cream
- In a saucepan over medium-high heat, bring the brown sugar, honey, butter and cream to a boil.
- Stir in the pecans and take off the heat.
- Add the hot mixture to the crust and bake at 350° until golden and bubbly.
- COOL COMPLETELY before you cut into squares.