TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	flour	281.25	grams	None
	heavy cream	238.0	milliliters	None
	honey	169.5	milliliters	None
	ice water	59.147	milliliters	None
	brown sugar	275.0	grams	None
	pecan halves	453.592	grams	None
	salt	0.5	teaspoons	None
	butter	1.5	sticks	None
	sugar	100.0	grams	None
	distilled vinegar	1.0	Tbsp	None

flour

Qty: 281.25

Metric: grams

Price: None

heavy cream

Qty: 238.0

Metric: milliliters

Price: None

honey

Qty: 169.5

Metric: milliliters

Price: None

ice water

Qty: 59.147

Metric: milliliters

Price: None

brown sugar

Qty: 275.0

Metric: grams

Price: None

pecan halves

Qty: 453.592

Metric: grams

Price: None

salt

Qty: 0.5

Metric: teaspoons

Price: None

butter

Qty: 1.5

Metric: sticks

Price: None

sugar

Qty: 100.0

Metric: grams

Price: None

distilled vinegar

Qty: 1.0

Metric: Tbsp

Price: None

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Instructions

Step 1: Toast the pecans: Preheat the oven to 350 F.Scatter the pecan halves onto a cookie sheet and bake for 5-8 minutes or until they just begin to get aromatic. Keep a close watch on them because they can burn very fast once they become fragrant.In a food processor, pulse the flour with the sugar and salt.

Ingredients:

• pecan halves
• cookies
• pecans
• all purpose flour
• sugar
• sandwich bread
• salt

Equipment:

• food processor
• baking sheet
• oven

Step 2: Add the cubed butter and process until the mixture resembles coarse meal.

Ingredients:

• butter

Step 3: Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened.Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together.Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes.Preheat the oven to 375.Line the bottom of a 9-by-13-inch metal baking pan with parchment paper.

Ingredients:

• water
• vinegar
• dough
• wrap

Equipment:

• baking paper
• baking pan
• wax paper
• oven

Step 4: Roll out the dough between 2 sheets of wax paper to an 11- by-15-inch rectangle (1/4 inch thick).Trim the dough to a 9-by-13-inch rectangle and place it in the baking pan.

Ingredients:

• dough
• roll

Equipment:

• baking pan
• wax paper

Step 5: Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes. *Since the filling is not very thick, I found the edges to be on the dry side. I would have prefered to use all the dough for the bottom crust only.*Line the dough with parchment paper and fill with pie weights or dried beans.

Ingredients:

• dried beans
• crust
• dough

Equipment:

• baking paper
• frying pan

Step 6: Bake for about 25 minutes, until the dough is just set.

Ingredients:

• dough

Equipment:

• oven

Step 7: Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set.

Ingredients:

• crust

Equipment:

• baking paper
• oven

Step 8: Let cool.In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes.

Ingredients:

• brown sugar
• butter
• honey
• salt

Equipment:

• sauce pan

Step 9: Add the cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240 (soft ball stage), about 10 minutes longer.

Ingredients:

• caramel
• candy
• cream

Equipment:

• candy thermometer

Step 10: Add the pecans and cook for 2 minutes longer.

Ingredients:

• pecans

Step 11: Pour the filling over the crust, spreading it evenly.

Ingredients:

• crust

Step 12: Bake for about 15 minutes, until the crust is golden and the topping is bubbling.

Ingredients:

• crust

Equipment:

• oven

Step 13: Let cool completely. Slide the parchment onto a cutting board.

Equipment:

• cutting board

Step 14: Cut into bars and serve.