Crust:
1½ sticks (3/4 cup) cold unsalted butter, cubed,
plus more to butter dish
1½ cups unbleached all-purpose flour
2/3 cup light brown sugar
1 teaspoon kosher salt
Filling:
1 stick butter, softened
1 cup light brown sugar
Pinch salt
1/3 cup light corn syrup
¼ cup unbleached all-purpose flour
3 cups coarsely chopped pecans
Preheat oven to 350 degrees.
Line a 13 by 9-inch baking dish with foil allowing
an overhang about 2 inches off the sides. Butter the foil.
In a food processor, blend together flour, sugar,
butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold
water and mix until the dough just holds together. Press dough into bottom of
buttered baking dish and bake in oven until golden in color, about 20 to 25
minutes.
Meanwhile, make the filling. In a stand mixer
fitted with paddle attachment, add the butter, brown sugar and a pinch of salt
and mix on medium speed until light and fluffy, about 3 minutes. Add the corn
syrup, flour and pecans and mix until just combined. Spread the filling over
the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the
dish from the oven and allow it to cool completely in the pan.
Remove from pan by pulling up the foil sides and
putting it on a cutting board. Cut bars in desired size with a sharp knife. They
can be stored in an airtight container up to 2 days.
Can be found here.
Can be found here.
