Pecan Caramel Bars

By RoketJSquerl

Ingredients

• CRUST:
• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 3/4 teaspoon salt
• 1 1/2 sticks cold unsalted butter,
• cut into cubes
• 1/4 cup ice water
• 1 tablespoon distilled white vinegar
• TOPPING:
• 1 1/2 sticks unsalted butter
• 1 1/4 cups light brown sugar
• 1/2 cup honey
• 1/2 teaspoon salt
• 1/4 teaspoon curry powder (optional)
• 1 cup heavy cream
• 1 pound pecan halves

Details

Adapted from pipandebby.com

Preparation

Step 1

1. MAKE THE CRUST: In a food processor, pulse the flour with the granulated sugar and salt.
Add the butter and process until the mixture resembles coarse meal. Sprinkle on the ice
water and vinegar and process until the crumbs are evenly moistened. Turn the crumbs out
onto a sheet of wax paper and knead just until the dough comes together. Pat the dough
into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes.

2. Preheat the oven to 375 degrees F. Line the bottom of a 9x13-inch metal baking pan with
parchment paper. Roll out the dough between 2 sheets of wax paper to an 11x15-inch
rectangle ¼ inch thick. Trim the dough to a 9x13-inch rectangle and place it in the baking
pan. Cut the remaining dough into ¾-inch-wide strips and press them up the sides of the
pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes.

3. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about
25 minutes, until the dough is just set. Remove the parchment paper and weights and bake
the crust for about 12 minutes longer, until lightly golden and set. Let cool.

4. MAKE THE TOPPING: In a large saucepan, combine the butter brown sugar, honey and
salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10
minutes. Add the curry powder (if using) and cream and cook, stirring occasionally, until a
candy thermometer inserted in the caramel registers at 240 degrees F (soft ball stage),
about 10 minutes longer. Add the pecans and cook for 2 minutes longer. Pour the filling over
the crust, spreading it evenly. Bake for 15 minutes, until the crust is golden and the topping
is bubbling. Let cool completely. Slide the parchment onto a cutting board. Cut into bars and serve. The bars can be kept at room temperature for up to 1 week.