Caramel Pecan Triangles
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Serves/Makes: 48
Ready in: > 5 hrs
***Crust***
- 1 cup firmly packed light brown sugar
- 3/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon, optional
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
***Filling***
- 3/4 cup unsalted butter
- 1/2 cup dark corn syrup
- 3 cups firmly packed light brown sugar
- 1/2 teaspoon salt
- 2/3 cup whipping cream
- 2 tablespoons vanilla extract
- 3 1/2 cups pecan pieces, toasted
Line a 13 by 9 inch pan with foil. Grease foil and set pan aside. For Crust: Beat brown sugar, melted butter, eggs, vanilla and, if desired, bourbon at medium speed with an electric mixer until smooth. Combine flour, cocoa and salt. Gradually add to brown sugar mixture, beating until blended. Spread into prepared pan. Bake at 375 degrees F for 15 minutes. Cool on a wire rack. For Filling: Bring butter, syrup, brown sugar and salt to a boil, stirring constantly. Boil, stirring constantly until a candy thermometer registers 250 degrees F hard ball stage. Remove from heat. Stir in whipping cream and vanilla until blended. Stir in pecans. Pour over prepared crust. Bake at 375 degrees F for 25 minutes. Cool on a wire rack. Cover and chill for 8 hours. Cut into squares. Cut each square in to 2 triangles. Store in refrigerator.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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