Salted Caramel Pecan Delights (Print Version)
# Ingredients:
→ Crust
01 -
227 grams unsalted butter, softened
02 -
100 grams granulated sugar
03 -
250 grams all-purpose flour
04 -
2.5 grams salt
→ Filling
05 -
200 grams granulated sugar
06 -
240 milliliters heavy cream
07 -
57 grams unsalted butter
08 -
5 milliliters vanilla extract
09 -
2.5 grams sea salt
10 -
200 grams pecan halves, roughly chopped
→ Topping
11 -
Additional sea salt, for sprinkling
12 -
Melted chocolate, for drizzling (optional)
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23x33-centimeter baking dish with butter or line with parchment paper.
02 -
In a medium bowl, cream softened butter and granulated sugar until light and fluffy, about 3–5 minutes. Gradually add flour and salt, mixing until combined.
03 -
Press crust mixture evenly into prepared baking dish using hands or the back of a measuring cup. Bake for 15–20 minutes until lightly golden, then allow to cool slightly.
04 -
In a medium saucepan over medium heat, combine granulated sugar and heavy cream, stirring until sugar dissolves. Bring to a gentle simmer, add butter, and stir until slightly thickened, about 5–7 minutes. Remove from heat, then stir in vanilla extract and sea salt.
05 -
Fold chopped pecans into the warm caramel mixture, ensuring even coating.
06 -
Spread the caramel pecan mixture evenly over the cooled crust. Return to oven and bake for 15–20 minutes, or until caramel is bubbling and beginning to set.
07 -
Allow to cool completely on a wire rack. Sprinkle with additional sea salt and, if desired, drizzle melted chocolate over the top. Cut into squares or bars.
08 -
Serve with whipped cream or vanilla ice cream if desired.
# Notes:
01 -
Allow bars to cool fully before slicing to ensure clean cuts and optimal texture.