Pecan Triangles
By America's Test KitchenPublished on November 9, 2011
Time
1¼ hours, plus 1⅓ hours cooling
Yield
Makes 32 cookies
Ingredients
20 tablespoons (2 ½ sticks) unsalted butter, softened ¼ cup (1¾ ounces/50 grams) granulated sugar 1 large egg 1 ¼ cups (6¼ ounces/177 grams) all-purpose flour ⅓ cup packed (2⅓ ounces/66 grams) light brown sugar ⅓ cup honey 2 tablespoons heavy cream 1 ½ cups pecans, toasted and chopped
Before You Begin
In step 2, add the cream with care, as the mixture will bubble vigorously.
Instructions
- MAKE CRUST Adjust oven rack to middle position and heat oven to 375 degrees. Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. With electric mixer on medium speed, beat 6 tablespoons butter and granulated sugar until light and fluffy, about 2 minutes. Add egg and mix until incorporated. Reduce speed to low, add flour, and mix until just combined. Press mixture into prepared pan, dock with fork, and bake until light golden, about 15 minutes. Cool on wire rack 20 minutes.
- PREPARE CARAMEL Melt remaining butter in large saucepan over medium heat. Add brown sugar and honey and cook, stirring constantly, until sugar dissolves, about 2 minutes. Slowly whisk in cream and cook for 30 seconds. Off heat, stir in pecans.
- BAKE BARS Pour caramel mixture over cooled crust. Bake until bubbly and deep golden brown, about 20 minutes. Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan. Cut into 2-inch squares, then cut each square into 2 triangles. (Cookies can be stored in airtight container for 3 days.)
Time
1¼ hours, plus 1⅓ hours coolingYield
Makes 32 cookiesIngredients
20 tablespoons (2 ½ sticks) unsalted butter, softened
¼ cup (1¾ ounces/50 grams) granulated sugar
1 large egg
1 ¼ cups (6¼ ounces/177 grams) all-purpose flour
⅓ cup packed (2⅓ ounces/66 grams) light brown sugar
⅓ cup honey
2 tablespoons heavy cream
1 ½ cups pecans, toasted and chopped
Ingredients
20 tablespoons (2 ½ sticks) unsalted butter, softened
¼ cup (1¾ ounces/50 grams) granulated sugar
1 large egg
1 ¼ cups (6¼ ounces/177 grams) all-purpose flour
⅓ cup packed (2⅓ ounces/66 grams) light brown sugar
⅓ cup honey
2 tablespoons heavy cream
1 ½ cups pecans, toasted and chopped
Ingredients
20 tablespoons (2 ½ sticks) unsalted butter, softened
¼ cup (1¾ ounces/50 grams) granulated sugar
1 large egg
1 ¼ cups (6¼ ounces/177 grams) all-purpose flour
⅓ cup packed (2⅓ ounces/66 grams) light brown sugar
⅓ cup honey
2 tablespoons heavy cream
1 ½ cups pecans, toasted and chopped
Why This Recipe Works
Toasting the pecans for these Pecan Triangles before incorporating them into the recipe brought out their flavor. Slowly adding the cream to the caramel mixture reduced the risk of it splattering.
Before You Begin
In step 2, add the cream with care, as the mixture will bubble vigorously.
Instructions
- MAKE CRUST Adjust oven rack to middle position and heat oven to 375 degrees. Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. With electric mixer on medium speed, beat 6 tablespoons butter and granulated sugar until light and fluffy, about 2 minutes. Add egg and mix until incorporated. Reduce speed to low, add flour, and mix until just combined. Press mixture into prepared pan, dock with fork, and bake until light golden, about 15 minutes. Cool on wire rack 20 minutes.
- PREPARE CARAMEL Melt remaining butter in large saucepan over medium heat. Add brown sugar and honey and cook, stirring constantly, until sugar dissolves, about 2 minutes. Slowly whisk in cream and cook for 30 seconds. Off heat, stir in pecans.
- BAKE BARS Pour caramel mixture over cooled crust. Bake until bubbly and deep golden brown, about 20 minutes. Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan. Cut into 2-inch squares, then cut each square into 2 triangles. (Cookies can be stored in airtight container for 3 days.)
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