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Salted Caramel Pecan Shortbread

 
Salted Caramel Pecan Shortbread
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $1.36

$1.36 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:36%

Spoonacular Score: 36%

 

If you have about 45 minutes to spend in the kitchen, Salted Caramel Pecan Shortbread might be an awesome lacto ovo vegetarian recipe to try. This recipe serves 16. One serving contains 584 calories, 5g of protein, and 43g of fat. For $1.36 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It works well as a dessert. If you have flour, pecan halves, ice water, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is rather bad. Users who liked this recipe also liked Salted Caramel Pecan Shortbread Bars, Salted Caramel Shortbread, and Chocolate Salted Caramel Shortbread.

Cream Sherry, Madeira, and Prosecco are my top picks for Shortbread Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2.25 cups
2.25 cups flour
flour
1 cup
1 cup heavy cream
heavy cream
0.5 cup
0.5 cup honey
honey
0.25 cup
0.25 cup ice water
ice water
1.25 cups
1.25 cups light brown sugar
light brown sugar
1.25 cups
1.25 cups light brown sugar
light brown sugar
1 pound
1 pound pecan halves
pecan halves
0.5 tsps
0.5 tsps salt
salt
0.75 tsps
0.75 tsps salt
salt
1.5 sticks
1.5 sticks salted butter
salted butter
0.5 cup
0.5 cup sugar
sugar
1.5 sticks
1.5 sticks unsalted butter
unsalted butter
1 Tbsp
1 Tbsp white distilled vinegar
white distilled vinegar
2.25 cups flour
2.25 cups
flour
1 cup heavy cream
1 cup
heavy cream
0.5 cup honey
0.5 cup
honey
0.25 cup ice water
0.25 cup
ice water
1.25 cups light brown sugar
1.25 cups
light brown sugar
1.25 cups light brown sugar
1.25 cups
light brown sugar
1 pound pecan halves
1 pound
pecan halves
0.5 tsps salt
0.5 tsps
salt
0.75 tsps salt
0.75 tsps
salt
1.5 sticks salted butter
1.5 sticks
salted butter
0.5 cup sugar
0.5 cup
sugar
1.5 sticks unsalted butter
1.5 sticks
unsalted butter
1 Tbsp white distilled vinegar
1 Tbsp
white distilled vinegar

Equipment

candy thermometer
candy thermometer
baking paper
baking paper
food processor
food processor
cutting board
cutting board
baking sheet
baking sheet
baking pan
baking pan
wax paper
wax paper
oven
oven
sauce pan
sauce pan
candy thermometer
candy thermometer
baking paper
baking paper
food processor
food processor
cutting board
cutting board
baking sheet
baking sheet
baking pan
baking pan
wax paper
wax paper
oven
oven
sauce pan
sauce pan


Instructions

  1. Toast the pecans: Preheat the oven to 350 F.
  2. Scatter the pecan halves onto a cookie sheet and bake for 5-8 minutes or until they just begin to get aromatic. Keep a close watch on them because they can burn very fast once they become fragrant.
  3. In a food processor, pulse the flour with the sugar and salt.
  4. Add the cubed butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened.
  5. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together.
  6. Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes.
  7. Preheat the oven to 375.
  8. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. Roll out the dough between 2 sheets of wax paper to an 11- by-15-inch rectangle (1/4 inch thick).
  9. Trim the dough to a 9-by-13-inch rectangle and place it in the baking pan.
  10. Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes. *Since the filling is not very thick, I found the edges to be on the dry side. I would have prefered to use all the dough for the bottom crust only.*
  11. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set.
  12. Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set.
  13. Let cool.
  14. In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes.
  15. Add the cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240 (soft ball stage), about 10 minutes longer.
  16. Add the pecans and cook for 2 minutes longer.
  17. Pour the filling over the crust, spreading it evenly.
  18. Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board.
  19. Cut into bars and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.42
Ingredient
2.25 cups flour
1 cup heavy cream
½ cups honey
1.25 cups light brown sugar
1.25 cups light brown sugar
1 pound pecan halves
1.5 sticks salted butter
½ cups sugar
1.5 sticks unsalted butter
1 tablespoon white distilled vinegar
Price
$0.38
$1.29
$2.07
$0.88
$0.88
$14.09
$1.45
$0.14
$1.45
$0.05
$22.69

Nutritional Information

Quickview
649 Calories
5g Protein
43g Total Fat
66g Carbs
3% Health Score
Limit These
Calories
649k
32%

Fat
43g
66%

  Saturated Fat
16g
101%

Carbohydrates
66g
22%

  Sugar
49g
55%

Cholesterol
62mg
21%

Sodium
265mg
12%

Get Enough Of These
Protein
5g
10%

Manganese
1mg
71%

Vitamin B1
0.33mg
22%

Copper
0.39mg
20%

Vitamin A
764IU
15%

Fiber
3g
13%

Selenium
8µg
12%

Phosphorus
113mg
11%

Magnesium
42mg
11%

Iron
1mg
10%

Folate
40µg
10%

Zinc
1mg
10%

Vitamin B2
0.16mg
10%

Vitamin B3
1mg
7%

Vitamin E
1mg
7%

Calcium
66mg
7%

Potassium
205mg
6%

Vitamin B6
0.09mg
4%

Vitamin B5
0.44mg
4%

Vitamin K
3µg
3%

Vitamin D
0.4µg
3%

covered percent of daily need

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