Makes: About 1 dozen
Time: About 45 minutes
Chewy, crunchy, and crumbly, this is satisfying anytime, and because the crust is shortbread, it also travels and keeps well. Don’t let the two-step process deter you; the caramel comes together while the crust bakes, and you can make the crust up to a month ahead of time if you wrap it tightly and freeze it. Or see the variations for a shortcut with graham crackers.
1. Heat the oven to 350°F. Line an 8- or 9-inch square baking pan with parchment paper and grease it.
2. Cream 1 stick of the butter with the granulated sugar until light and fluffy. Stir in the flour. This mixture will be quite dry; press it into the greased pan and bake for 15 minutes. Remove from the oven and cool slightly, leaving the oven on.
3. Cook the brown sugar, honey, and remaining stick of butter in a saucepan over medium heat, stirring frequently, until the mixture boils. Boil for a few minutes more, watching it carefully, until it thickens slightly and turns rich amber in color. Remove from the heat and carefully stir in the cream. (The cream may bubble up at first.) Fold in the pecans and immediately pour over the crust.
4. Bake for about 10 minutes, until the caramel is bubbling. Cool completely in the pan on a wire rack before cutting. These will keep in an airtight container for up to 5 days.
SPICY PEANUT-CARAMEL BARS Peanuts go particularly well with a bit of heat: Substitute unsalted roasted peanuts for the pecans. Stir ½ teaspoon cayenne into the caramel after you add the cream.
CHOCOLATE CASHEW-CARAMEL BARS Substitute unsalted roasted cashews for the pecans. Let the finished bars cool, then spread a layer of Chocolate Ganache over the top.
SALTED PECAN-CARAMEL BARS Salt magnifies the sweet and nutty flavors: Cook the caramel a bit longer, for a total of 3 to 4 minutes after it starts to boil, until it’s a little darker in color. Add 1 teaspoon coarse salt when you add the cream. If you like, sprinkle a few flakes of coarse salt over the bars after they cool.
PRALINE CRACKERS Arrange graham crackers or saltines in the bottom of a 13 × 9-inch baking pan, breaking them into pieces if necessary so that they completely cover the bottom. Pour the caramel mixture directly over this and bake until bubbling, 7 or 8 minutes.