12 Serves
127 Mins
Preheat your oven to 175°C. Spread the pecans on a baking sheet and toast for 5-8 minutes until fragrant, watching closely to prevent burning.
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Vitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
66 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
141 mg / 1,250 mgPotassium
600 mg / 4,700 mgSodium
121 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
69 g / 50 gSaturated Fat
26 g / 20 gCholesterol
97 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
In a food processor, pulse the all-purpose flour, sugar, and salt. Add the cold cubed butter and process until the mixture resembles coarse meal.
Add the ice water and white vinegar to the processor, pulsing until the dough just begins to clump together.
Turn the dough onto wax paper, knead briefly, shape into a disk, wrap in plastic, and refrigerate for 15 minutes.
Preheat the oven to 190°C. Line a 9-by-13-inch metal baking pan with parchment paper. Roll the dough out between two sheets of wax paper to an 11-by-15-inch rectangle, then trim to fit the pan. Press strips of excess dough along the sides to form a rim. Refrigerate for 30 minutes.
Line the chilled dough with parchment paper and fill with dried beans as weights. Bake for 25 minutes, then remove the paper and beans and bake for an additional 12 minutes until golden. Let cool.
In a large saucepan, combine butter, brown sugar, honey, and salt. Cook over moderate heat, stirring until foamy and thickened, about 10 minutes.
Stir in the heavy cream and cook until a candy thermometer registers 116°C (soft ball stage), about 10 minutes. Stir in the toasted pecans and cook for 2 minutes more.
Pour the filling over the prepared crust and bake for 15 minutes until bubbling. Cool completely before cutting into bars.
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