Caramel Pecan Bars
Caramel Pecan Bars
Ingredients
1 pound Flaky Pie Crust Dough or Short Dough, recipe below
1 pound sugar
1⁄3 cup water
1⁄2 teaspoon lemon juice
2 tablespoons corn syrup
11⁄2 cups heavy whipping cream
2 ounces unsalted butter
1 teaspoon cinnamon
12 ounces pecans
Instructions
1. Preheat the oven to 375°F.
2. Roll the pie dough out so that it is large enough to fit inside the tart pan. Trim off any excess dough.
Carefully line the dough (top and sides) with parchment paper, then fill in the pan with pie weights or dry
beans (this is done so the pie shell will retain its shape as it bakes).
3. Bake the shell for 25 minutes, or until the parchment paper comes clean off the dough without tearing or
pulling at it.
4. Remove the pie weights and parchment paper. Bake the shell for another 5 to 10 minutes until golden
brown. Remove from the oven and let cool completely.
5. Meanwhile prepare the fortified caramel. Add the sugar, water, lemon juice and corn syrup into the heavy- bottom pot and place over high heat. Stir until the sugar is dissolved and the mixture is homogeneous.
6. Watching the thermometer and color carefully, boil the mixture until it becomes a golden amber color, or reaches about 325°F. This will take about 10 to 20 minutes. Do not stir during this time.
7. Once the caramel has reached the appropriate color (careful not to let it continue cooking too long)
remove from the heat. Carefully pour the cream into the pot while stirring vigorously.
8. STAND BACK as you do this as the caramel and cream could pop and explode upwards.
9. If the mixture is lumpy, place the caramel back over the heat, stirring constantly until the lumps have
dissolved.
10. Off of the heat add the butter and cinnamon. Stir until the butter is completely dissolved.
11. Add the pecans to the bowl and stir until the mixture is evenly distributed.
12. Pour the mixture into the baked pie shell. Let the mixture cool to room temperature then place it in the
fridge for a couple hours to thicken and harden.
Flaky Pie Crust
Ingredients
6 ounces bread flour
2 ounces cake flour
1 teaspoon salt
7 ounces (14 tablespoons) unsalted butter, cold
1⁄4 cup water
Instructions
Hand Method
1. Mix flours and salt in a large bowl. Chop butter into 1⁄2-inch chunks and add to flour mixture. Pinch or cut butter into flour using your fingers or a pastry cutter, breaking it into pieces about the size of large peas. If using your hands, work quickly to keep butter from melting.
2. Pour water into flour mixture. Mix dough with your hands or about 10 to 15 turns of a wooden spoon, until it just starts to come together. The dough will be very tough and should remain in a few large chunks.
3. Place dough on a lightly floured surface and push chunks together. Knead 4 to 5 times, just until it holds together. Flatten dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.
Food Processor Method
1. Pulse flours and salt in the bowl of a food processor 2 or 3 times to combine. Chop butter into 1⁄2-inch cubes and add to flour mixture. Pulse for 1 second about 8 times, until butter is in pieces about the size of large peas. Add water and pulse 3 to 4 times, until dough begins to come together. It may remain in a few large chunks.
2. Place dough on a lightly floured surface and push chunks together. Knead 4 to 5 times, until it holds its shape. Flatten dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.