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INGREDIENTS 1 stick unsalted butter (4 ounces) 3/4 cup brown sugar, light or dark 2 Tablespoons cane syrup 2 cups pecans, toasted and chopped (NOTE: prepare pecans before beginning recipe) 1/2 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1 egg, lightly beaten DIRECTIONS Preheat oven to 350. Lightly butter an 8x8 baking pan. In a saucepan over medium heat, melt the butter. Stir in the sugar and cook, stirring often, until bubbly. Let mixture cook 4-5 minutes, stirring constantly. Stir in cane syrup and return mixture to simmer. Add toasted, chopped nuts and stir well. Cook 2 minutes or until mixture is gooey, stirring constantly. Remove from heat. Mix together flour, baking soda and salt. Add flour mixture to butter mixture and stir until no streaks of flour remain. Add vanilla and beaten egg and beat by hand for 1 full minute. Smooth into prepared pan. Place pan in preheated oven and bake 20 minutes. Check for doneness by pressing the dough in the center and the edges of the pan lightly with one or two fingers. Baked bars will feel firmer on the edges than in the center. If not done, bake 5-7 minutes more. Allow to cool completely before removing from pan and cutting into small bars. Store covered at room temperature for 3-4 days or freeze leftovers. Copyright © 2019 Stefanie Samara Hamblen |
