Ingredients
Scale
- For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- For the Creamy Salted Caramel Pecan Topping:
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/3 cup honey or light corn syrup
- 1/2 cup heavy cream
- 2 cups chopped pecans (toasted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt (plus more for sprinkling)
Instructions
- Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides. This “sling” makes it much easier to lift the bars out once they have cooled and set. - Step 2: Prepare the Shortbread Crust
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 15-18 minutes or until the edges are just beginning to turn a light golden brown. Remove from the oven and set aside. - Step 3: Toast the Pecans
While the crust bakes, spread your chopped pecans on a separate baking sheet. Toast them in the oven for 5-7 minutes until they are fragrant. Toasting the nuts is a crucial step because it enhances their natural oils and ensures they stay crunchy inside the creamy caramel. - Step 4: Make the Salted Caramel Filling
In a medium saucepan over medium heat, combine the butter, brown sugar, and honey. Stir constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil and let it bubble for 3 minutes without stirring. Remove from heat and carefully whisk in the heavy cream and vanilla extract. The mixture will bubble up vigorously, so be careful. Stir in the toasted pecans and the sea salt. - Step 5: Final Assembly and Baking
Pour the warm pecan caramel mixture over the pre-baked shortbread crust. Use a spatula to spread the pecans evenly to the corners. Place the pan back in the oven and bake for an additional 15-20 minutes. The caramel should be bubbling across the entire surface. Remove from the oven and sprinkle with a final pinch of flaky sea salt while still warm. - Step 6: Cooling and Slicing
This is the hardest part: you must let the bars cool completely in the pan at room temperature. For the cleanest slices, refrigerate the pan for at least 2 hours after it reaches room temperature. Use the parchment paper sling to lift the block out of the pan and cut into 16 even squares using a sharp knife.
- Cook Time: 60 minutes