Pecan Squares Recipe
Squares: Preheat your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Line the
bottom and sides of an 8 inch (20 cm) square baking pan with foil. Then butter
or spray with a non stick cooking spray.
Place the pecans on a baking sheet and bake for about 6-8 minutes or until
lightly browned and fragrant. Let cool and then coarsely chop.
Shortbread Crust: Place the butter in the bowl of your electric stand mixer,
fitted with the paddle attachment (or with a hand mixer), and beat until smooth.
Add the brown sugar and beat until combined. Add the flour and salt and beat
until you have coarse crumbs (not a solid ball of dough). Press the mixture onto
the bottom of the prepared pan and bake for about 13-15 minutes or until very lightly browned.
Remove from oven and place on a wire rack to cool while you make the filling.
In a large bowl whisk or beat the eggs until foamy. Add the brown sugar, golden
(or corn) syrup, cream, flour, salt, and vanilla extract and whisk until
combined. Pour over the baked crust and then sprinkle with the chopped pecans.
Bake for about 25 minutes or until the
filling has set. Let cool in the pan and then cut into
squares (bars). Store at room temperature or in the refrigerator. They can also
25 Pecan Squares (Bars).
Scan for Demonstration Video
Pecan Squares Recipe:
1 cup (100 grams) pecans
(70 grams) unsalted butter, at room temperature
1/4 cup (50 grams) light
1 cup (130 grams) all
(1 gram) salt
eggs (100 grams), at room temperature
(100 grams) light brown sugar, firmly packed
(120 ml/180 grams)
Lyle's Golden Syrup (can
dark or light corn syrup)
1 tablespoon cream (can
use half-and-half, or a light or heavy cream)
tablespoon (10 grams) all purpose flour
teaspoon (1 gram) salt
(4 grams) pure vanilla extract (or 1 tablespoon rum or bourbon)