Golden Pecan Caramel Shortbread Delights

Pecan Caramel Shortbread Fingers

Overview:

Pecan Caramel Shortbread Fingers are a delightful dessert that pairs perfectly with a scoop of ice cream. Originating from a Martha Stewart magazine, this recipe promises to win over even the most discerning pecan enthusiasts. Don’t be intimidated—this decadent treat is well worth the time and effort invested.

• Preparation Time: 25 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 dozen fingers

Ingredients:

• 3 1/2 cups pecans
• 1 cup unsalted butter
• 3/4 cup light brown sugar
• 2 1/4 cups all-purpose flour
• 4 cups sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup heavy cream

Instructions:

1. Preheat Oven and Prepare Pan:

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   • Preheat your oven to 350°F (175°C).
   • Grease a 10×15 inch baking pan and set it aside.

2. Prepare Pecans:

   • Toast the pecans in the preheated oven until fragrant.
   • Allow them to cool, then roughly chop them. Set aside.

3. Make Shortbread Crust:

   • In a mixing bowl, cream together the unsalted butter and light brown sugar until light and fluffy.
   • Add the all-purpose flour and mix just until combined.

4. Bake the Shortbread:

   • Press the shortbread dough evenly into the prepared baking pan.
   • Bake in the preheated oven for 10-12 minutes or until golden brown.
   • Remove from the oven and let it cool on a wire rack.

5. Prepare Caramel Topping:

   • In a heavy-bottomed saucepan, combine the sugar, cream of tartar, salt, and water.
   • Cook over high heat without stirring until the sugar begins to melt and turn golden (approximately 2-5 minutes).
   • Reduce the heat to medium and cook, stirring occasionally, until all the sugar is melted and the mixture reaches a deep golden color (about 300°F on a candy thermometer).

6. Add Cream and Pecans:

   • While stirring, carefully pour in the heavy cream down the side of the saucepan.
   • Once the cream is fully incorporated, remove the saucepan from the heat and stir in the chopped pecans.

7. Assemble and Bake:

   • Pour the caramel-pecan filling evenly over the cooled shortbread crust.
   • Return the pan to the oven and bake for an additional 12 minutes, or until the caramel has darkened slightly.
   • Rotate the pan halfway through baking for even browning.

8. Cool and Serve:

   • Allow the Pecan Caramel Shortbread to cool completely on a wire rack.
   • Once cooled, cut into bars or 1×3 inch “fingers” for serving.

Serving Suggestions:

These Pecan Caramel Shortbread Fingers are best enjoyed with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat. Perfect for holiday gatherings or special occasions, they are sure to impress with their rich caramel flavor and crunchy pecan topping.

Storage:

Store any leftovers in an airtight container at room temperature for up to one week. For longer storage, they can be refrigerated for up to two weeks or frozen for up to three months.

Enjoy!

Delight your family and friends with these irresistible Pecan Caramel Shortbread Fingers, crafted with care and love from your kitchen to theirs. Whether as a dessert after dinner or a special treat for any occasion, these bars are guaranteed to be a hit!