Creole Pecan Praline Bars
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 57.
This is an old New Orleans recipe and it is a breeze. A shortbread-like base is covered with pecans and a praline/caramel topping.
For the Crust:
4 oz. (1 stick) unsalted butter (softened)
1/4 tsp. salt
1 cup light brown sugar, firmly packed
2 cups sifted unbleached flour
9 oz. (2 1/2 cups) large pecan halves
Adjust the oven rack to the center of the oven and preheat to 350.
|Run water into a 9x13 inch pan and swirl it around until the pan is wet. Pour out all but a tablespoon of the water and line the pan with foil. The water will help keep the foil in place.|
|Beat the butter to soften it.|
|Add the salt.|
|Add the sugar. Beat for a minute or two until the mixture forms tiny crumbs that hold together when you press them between your fingers.|
|Pour the mixture into the prepared pan and with your fingertips and the palm of your hand, press down firmly to form the base.|
|Place the pecan halves touching each other - flat sides down - all in the same direction to cover the entire base. Let stand.|
For the Topping:
6 oz. (1 1/2 sticks) unsalted butter
1/3 cup light brown sugar, firmly packed
|In a medium saucepan, combine the butter and sugar. Stir over high heat with a |
wooden spoon until the mixture comes to a boil.
|Continue to stir over the heat for another 30 seconds.|
|Pour the mixture over the pecan layer, coating all the pecans.|
|Ready for the oven!|
|Bake for 22 minutes. Remove from the oven and let stand until cool. When cooled, transfer to the refrigerator for at least 1 hour.|
|Remove from the refrigerator and use a flat board or pan to turn the bar over and remove it from the pan. Peel the foil off and invert the bar again right side up.|