Caramel-Pecan Triangles Recipe
Crust:
1 cup firmly packed brown sugar
3/4 cup melted butter
2 large eggs
1 teaspoon vanilla
1 teaspoon bourbon
1/2 cup flour
1/2 cup cocoa powder
1/2 teaspoon salt
Filling:
3/4 cup butter
1/2 cup dark corn syrup
3 cups brown sugar
1/2 teaspoon salt
2/3 cup heavy whipping cream
2 tablespoons vanilla extract
1 teaspoon bourbon
3 1/2 cups toasted pecan pieces (see note)
Line a 13 x 9-inch baking pan with foil. Grease bottom and sides well and set
aside.
For the crust: Beat 1 cup brown sugar, melted butter, eggs, vanilla and bourbon
in a bowl at medium speed until smooth. In a separate bowl, combine flour, cocoa
and salt. Gradually add to brown-sugar mix, beating until blended. Spread into
prepared pan and bake at 375� F. for 15 minutes. Cool on a wire rack.
For the filling: Bring 3/4 cup butter, syrup, 3 cups brown sugar and salt to a
boil, stirring constantly until a candy thermometer registers 250� F. (hard-ball
stage). Remove from heat. Quickly stir in whipping cream, vanilla and bourbon
until blended. Stir in pecans and pour all over the crust.
Bake at 375� F. for 25 minutes. Cool on a wire rack, then chill overnight or at
least 8 hours. Lift foil from pan, peel foil off, then cut caramels into 1 1/2
-inch squares. Cut the squares diagonally into triangles. Store in the
refrigerator until ready to serve.
Note: To toast pecans, preheat oven to 400� F. Spread pecans out on a cookie
sheet and bake for 10 to 15 minutes or until fragrant. Watch carefully, remove
to cool and turn oven back to 375� F.
Makes about 4 dozen.
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