Martha Stewart Pecan Squares Recipe
Are you looking for a perfect dessert? The Martha Stewart Pecan Squares Recipe is the answer.
Equipment
- Baking Pan
- Parchment paper
- Electric mixer
- Medium saucepan
- Measuring Cups
- Rubber spatula
- Wire rack
Ingredients
- 1/2 cup UNSALTED BUTTER
- 1/4 cup GRANULATED SUGAR
- 1 1/4 cups ALL-PURPOSE FLOUR
- 1/4 tsp SALT
- 1/2 cup LIGHT BROWN SUGAR
- 1/3 cup HONEY
- 2 tbsp HEAVY CREAM
- 2 cups PECAN HALVES
Instructions
- Preheat your oven to 350 degrees Fahrenheit now. Line your baking pan with parchment paper carefully.
- Mix the butter and white sugar together well. Add flour and salt to form a dough.
- Press the dough into the bottom of the pan. Make it flat and even with your fingers.
- Bake the crust for about twenty minutes total. It should look a very light golden brown.
- Combine honey, brown sugar, and butter in a pot. Boil the mixture for three minutes on medium.
- Stir in the heavy cream and chopped pecans. Pour this hot mixture over your baked crust.
- Put the pan back into the hot oven. Bake for twenty-five minutes until the bubbles stop.
- Let the pan cool on a rack completely. Slice them into small squares once they are cold.
Notes
- Use cold butter for a very flaky shortbread crust.
- Toast your pecans first to get a deeper flavor.
- Do not overcook the honey mixture on the stove.
- Always line your pan with extra parchment paper wings.
- Let the bars cool fully before you try cutting.
- Use a sharp knife for clean and pretty edges.
- Press the crust firmly so it does not crumble.
- Add a splash of vanilla for an extra aroma.
- Keep an eye on the oven during final minutes.
- Sprinkle a little sea salt on top for contrast.