Ingredients:
18 tablespoons unsalted butter, at a cool room temperature ( 2 sticks plus 2 tb)
3/4 cup light brown sugar, firmly packed
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour ( prefer unbleached)
1 cup cake flour
1/2 cup unsalted butter
1/2 cup light brown sugar, firmly packed
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons half-and-half
1/4 teaspoon salt
16 ounces pecan halves
1/2 teaspoon pure vanilla extract
Directions:
Line a 9×13 aluminum baking pan with heavy duty foil.
Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
FOR THE PASTRY:.
In a small bowl or plastic bag measure and mix flours and salt.
In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
Continue mixing until the dough begins to come together in large clumps.
Press dough into prepared pan about 1/4-inch thick.
Prick the pastry with the tines of a fork or a wooden skewer.
Chill until firm, about 20 minutes.
While the pastry is resting, Place rack in center of oven.
Preheat oven to 375 F.
Bake until golden brown, 18 to 20 minutes.
Transfer pan to a wire rack to cool completely.
FILLING.
Spread nuts on a cookie sheet and roast for 5-10 minutes, until hot and aromatic (do not burn them!) Allow to cool Reduce oven to 325 FF.
Place butter, brown sugar, honey, granulated sugar, half and half, and salt in a medium saucepan over high heat.
Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute (about 245 F on a candy thermometer).
Remove pan from heat; stir in nuts and vanilla.
Pour filling onto the cooled crust.
Bake until filling bubbles, 15 to 20 minutes.
Allow to cool on a wire rack.
Carefully lift the bars out of the pan with your foil handles and place on a large cutting board, with a VERY SHARP knife cut into approx 24- 2″ squares Store in an airtight container, up to 1 week.
Servings: Serve
Time preparation: 20 min.
Time total: 55 min.