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ISO: ISO: Maida Heatter Passion Pecan Bar recipe. Does anyone have this one? TIA.
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Pecan Passion
Bottom Layer:
3 oz. (3/4 stick) unsalted butter
1/2 cup firmly packed light brown sugar
1/8 tsp. salt
1/2 tsp. vanilla
1 large egg
1/4 cup unsweetened cocoa powder
1/4 c sifted flour
Preheat oven to 375 degrees.
Line a 9 inch square pan with aluminum foil and butter foil.
Melt the butter. Place it in the small bowl of an electric mixer. Add the sugar, salt, vanilla, and egg, and beat to mix. Beat in the cocoa and flour.
Spread the mixture evenly in the bottom of the pan. It will be a thin layer. It will level itself while baking.
Bake for 15 minutes, until the shallow cake springs back when gently pressed with a fingertip. Remove the pan from the oven and let stand. Now prepare the topping.
Pecn Topping:
1 tbsp. dark rum or cognac
1/3 cup heavy whipping cream
3 ounces (3/4 stick) unsalted butter
1 1/2 cups firmly packed light brown sugar
Scant 1/4 tsp. salt
1/4 cup dark corn syrup
7 ounces (2 cups) toasted pecan halves.
Add the rum or cognac to the cream, set aside.
In a heavy 3-quart saucepan over moderate heat melt the butter. With a wooden spoon or spatula stir in the sugar, salt, and corn syrup. Stir over moderate heat until the mixture begins to boil all over the surface. Place a sugar thermometer in the pan and cook, stirring a few times, until the temperature reaches 250 degrees (This takes about 2 minutes of boiling.) Watch it carefully--do not let it cook even a bit too long.
Remove from the heat and quickly stir in the cream mixture (the mixture will bubble up) and then the pecans.
Immediately pour the hot mixture over the bottom layer. Use a metal spoon or a fork to make the layer rather even and to adjust any nuts that are piled too high. Be sure there are as many nuts in the corners as in the center.
Bake at 375 degrees for 25 minutes. Time very carefully. If you bake it too long, it will become very hard.
Remove from the oven and let stand for a few hours until completely cool. When completely cool, remove from pan. Remove foil and cut into bars.
Pecan Passion
Bottom Layer:
3 oz. (3/4 stick) unsalted butter
1/2 cup firmly packed light brown sugar
1/8 tsp. salt
1/2 tsp. vanilla
1 large egg
1/4 cup unsweetened cocoa powder
1/4 c sifted flour
Preheat oven to 375 degrees.
Line a 9 inch square pan with aluminum foil and butter foil.
Melt the butter. Place it in the small bowl of an electric mixer. Add the sugar, salt, vanilla, and egg, and beat to mix. Beat in the cocoa and flour.
Spread the mixture evenly in the bottom of the pan. It will be a thin layer. It will level itself while baking.
Bake for 15 minutes, until the shallow cake springs back when gently pressed with a fingertip. Remove the pan from the oven and let stand. Now prepare the topping.
Pecn Topping:
1 tbsp. dark rum or cognac
1/3 cup heavy whipping cream
3 ounces (3/4 stick) unsalted butter
1 1/2 cups firmly packed light brown sugar
Scant 1/4 tsp. salt
1/4 cup dark corn syrup
7 ounces (2 cups) toasted pecan halves.
Add the rum or cognac to the cream, set aside.
In a heavy 3-quart saucepan over moderate heat melt the butter. With a wooden spoon or spatula stir in the sugar, salt, and corn syrup. Stir over moderate heat until the mixture begins to boil all over the surface. Place a sugar thermometer in the pan and cook, stirring a few times, until the temperature reaches 250 degrees (This takes about 2 minutes of boiling.) Watch it carefully--do not let it cook even a bit too long.
Remove from the heat and quickly stir in the cream mixture (the mixture will bubble up) and then the pecans.
Immediately pour the hot mixture over the bottom layer. Use a metal spoon or a fork to make the layer rather even and to adjust any nuts that are piled too high. Be sure there are as many nuts in the corners as in the center.
Bake at 375 degrees for 25 minutes. Time very carefully. If you bake it too long, it will become very hard.
Remove from the oven and let stand for a few hours until completely cool. When completely cool, remove from pan. Remove foil and cut into bars.