Pecan Squares

This recipe is nutty, and gooey and not overtly syrupy sweet. A firm crust rests on the bottom while a pliable pecan filling nestles on top... very reminiscent of pecan pie.   

Pecan Squares

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Makes an 8x8 pan

Crust:

1 cup plus 2 tablespoons unbleached all purpose flour 

1/4 teaspoon baking powder

1/8 teaspoon salt

3/4 cup (1 1/4 sticks) of unsalted butter at room temperature

3 tablespoons caster sugar

1 large egg

3/4 teaspoon vanilla extract

Filling:

1/2 cup (1 stick) of unsalted butter 

1/4 cup corn syrup

3/4 cup dark brown sugar, packed

1 tablespoon heavy cream or whipping cream

2 cups chopped pecans

Preheat oven to 350ºF.

Line the 8x8 baking pan with baking parchment paper. Set aside.

Sift the flour, baking powder, and salt together. Set aside. 

Beat the butter and caster sugar in a bowl with an electric mixer, hand held or on a stand it's your preference, until light and fluffy, approximately 3 minutes. Add the egg and vanilla and mix well. Mix the dry ingredients into the butter mixture on low speed until just combined and a lovely dough has formed. Press the dough, evenly,  into the prepared baking pan. Going up the sides of the pan to create an edge; similar to a pie crust. Bake for 15 minutes, until the crust is set however not browned. Allow to cool.

To make the filling... combine the butter, corn syrup, and brown sugar together in a large heavy bottom saucepan. Cook over low heat until the butter has melted, stirring with a wooden spoon or a heat proof spoon. Turn the heat up and boil for 3 minutes. Remove from the heat and stir in the cream and pecans. Carefully pour the filling over the cooled crust; trying not to let the filling spill over. Bake for 25 to 30 minutes, until the filling has set. Remove from the oven and allow to cool. Once cool, cover the baking pan with cling film and place in the refrigerator until cold. Slice into squares. 

Notes: If you find that the dough is a bit sticky just sprinkle the dough and your hands lightly with flour and proceed to form in the baking pan. If you find that the crust has puffed, after baking, up just gently tamp it down with the flat base or bottom of a glass. You may add shredded coconut to the filling mixture, if you wish. Also you may try using golden syrup in replace of corn syrup, although the texture maybe slightly different. 

Just getting back into the swing of things. Hope everyone is having a good week so far. 

- JD