These are like tiny pecan pies-chewy, gooey and thick with pecans.
Another Silver Palate Cookbook hit.
Bet you can't eat just one.
You'll need butter, lots of butter, cream, flour, confectioner's sugar, honey, brown sugar and pecans.
I love using my Ulu knife for chopping nuts and herbs.
I was fortunate enough to find a Ulu-cutting board combination, it sure came in handy since 3 1/2 cups of coarsely chopped nuts are needed for this recipe.
After you chop all those nuts measure out
the all purpose flour and confectioner's sugar.
Sift into a medium sized bowl then,
cut in the softened butter.
Put the flour mixture into the prepared pan and
pat evenly over the bottom of the pan. It then goes into the oven for a short bake
While the crust is baking in the oven start making the topping.
To melted butter add the cream,
and the chopped nuts.
By now the crust is ready to come out of the oven.
Spread the topping over the crust.
Then pop right back into the oven.
Here it is bubbling hot right out of the oven. Let cool completely before cutting into squares
The pecans are a deep golden brown with a rich toasty, nutty flavor.
I know you'll know better than to pick hot nuts right off the top and pop them into your mouth; though I must say, jumping up and down and dancing around the kitchen while fanning your mouth does have some entertainment value for your family.
Well worth the wait.
Here's how I made them
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2/3 cup confectioner's sugar
2 cups unbleached all-purpose flour
1/2 pound sweet butter; softened
2/3 cup sweet butter, approx 11 tablespoons; melted
1/2 cup honey
3 tablespoons heavy cream
1/2 cup brown sugar
3 1/2 cups shelled pecans; coarsely chopped
These are like tiny pecan pies-chewy, gooey and thick with pecans.Try them slightly warmed with good ice cream.
Preheat oven to 350*F Grease a 9X12 inch baking pan.Sift sugar and flour together. Cut in butter using two knives or a pastry blender, until fine crumbs form. Pat crust into the prepared baking pan. Bake for 20 minutes; remove from oven.
Mix melted butter, honey, cream and brown sugar together. Stir in pecans,coating them thoroughly. Spread over crust.
Return to oven and bake for 25 minutes more. Cool completely before cutting into squares.
Notes: Silver Palate Cookbook
Yield: 36 servings
** Exported from Now You're Cooking! v5.84 **
And that's that