Honey Pecan Triangles Recipes

HONEY-PECAN SQUARES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides of pan. In a large bowl, cream the butter, brown sugar and salt until light and fluffy. Gradually beat in flour. Press onto bottom of prepared pan. Bake 16-20 minutes or until lightly browned. , In a small saucepan, combine the first six filling ingredients; bring to a boil. Cook 1 minute. Remove from the heat; stir in pecans and maple flavoring. Pour over crust., Bake 10-15 minutes or until bubbly. Cool in pan on a wire rack. Lifting with parchment, transfer to a cutting board; cut into bars.

HONEY PECAN TRIANGLES

Steps:

• Line a 13 inches x 9 inches x 2 inches baking pan with foil; butter the foil with the 2 tsp of butter.
• In a mixing bowl, cream remaining butter with brown sugar. Add egg yolk; mix well.
• Gradually add flour. Press into prepared pan. Bake at 350' for 15 minutes or until golden brown.
• Meanwhile, in a saucepan, combine the brown sugar, butter and honey. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in cream and pecans.
• Pour over crust. Bake for 30 minutes or until hot and bubbly.
• Cool completely on a wire rack.
• Use foil to lift the bars out of the pan and place on a cutting board. Carefully remove foil. Cut into 24 bars; then cut each in haft diagonally making triangles.

HONEY-GLAZED PECANS

Steps:

• Preheat oven to 350°F.
• Stir together honey and pecans, tossing to coat well. Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
• Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork. Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.

PECAN SQUARES

Steps:

• Heat oven to 350 degrees. Butter a 13x9-inch pan, and line with parchment, leaving a 2-inch overhang on the two long sides. Butter the parchment. In the bowl of a food processor, combine the flour, sugar and salt, and pulse to combine. Add the butter, and pulse until the mixture resembles coarse sand. Add the egg yolk and pulse to evenly distribute its moisture. The mixture should just hold together when you squeeze it in your hand. Add up to 2 tablespoons ice water, if necessary, but don't let the mixture get too wet: It should still be somewhat sandy.
• Tip the crumbs out into the prepared pan. Use your fingers or the flat bottom of a measuring cup to press the crumbs up the sides about 1/4 inch to create a border. Press the remaining crumbs down to an even thickness. Bake the crust until light golden brown and set, about 40 minutes. Transfer the pan to a rack while assembling the topping. Reduce the oven temperature to 325 degrees.
• In a medium, heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, honey and salt and bring to a strong simmer over medium heat, whisking ingredients together once the butter has melted. Cook the mixture, stirring frequently, for 4 minutes. Remove from the heat and stir in the heavy cream and vanilla extract. Stir in the nuts and combine well. Transfer the mixture to the prepared pan and spread it evenly, keeping it within the border as best as you can.
• Bake the bars until the caramel is thickened and just set, about 20 to 25 minutes (the caramel will continue to firm up when cooled). Transfer the pan to a rack to cool completely. Using the parchment paper, transfer to a cutting board to cut into equal pieces to serve.

PECAN TRIANGLES

Steps:

• MAKE CRUST Adjust oven rack to middle position and heat oven to 375 degrees. Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. With electric mixer on medium speed, beat 6 tablespoons butter and granulated sugar until light and fluffy, about 2 minutes. Add egg and mix until incorporated. Reduce speed to low, add flour, and mix until just combined. Press mixture into prepared pan, dock with fork, and bake until light golden, about 15 minutes. Cool on wire rack 20 minutes.
• PREPARE CARAMEL Melt remain-ing butter in large saucepan over medium heat. Add brown sugar and honey and cook, stirring constantly, until sugar dissolves, about 2 minutes. Slowly whisk in cream and cook for 30 seconds. Off heat, stir in pecans.
• BAKE BARS Pour caramel mixture over cooled crust. Bake until bubbly and deep golden brown, about 20 minutes. Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan. Cut into 2-inch squares, then cut each square into 2 triangles. (Cookies can be stored in airtight container for 3 days.).

HONEY PECAN TRIANGLES

Steps:

• 1. Line a 13 X 9 X 2 inch baking pan with foil.
• 2. Butter the foil with 2 teaspoons butter.
• 3. In a mixin bowl, cream remaining butter with brown sugar.
• 4. Add egg yolk; mix well.
• 5. Gradually add flour.
• 6. Press into prepared pan.
• 7. Bake at 350 degrees for 15 minutes or until golden brown.
• 8. Meanwhile, in a saucepan, combine brown sugar, butter and honey.
• 9. Bring to a boil over medium heat.
• 10. Cook and stir for 3 minutes.
• 11. Remove from the heat.
• 12. Stir in cream and pecans.
• 13. Pour over crust.
• 14. Bake for 30 minutes or until hot and bubbly.
• 15. Cool completely on a wire rack.
• 16. Use foil to life bars out of the pan, and place on a cutting board.
• 17. Carefully remove foil.
• 18. Cut into 24 bars.

HONEY PECAN TRIANGLES

Steps:

• 1. Preheat oven to 350 degrees F
• 2. Line a 13 X 9 X 2-inch baking pan with foil
• 3. Butter the foil with 2 teaspoons butter
• 4. In a mixing bowl - cream remaining 1/2 cup butter with brown sugar
• 5. Add egg yolk
• 6. Mix well
• 7. Gradually add flour
• 8. Press into prepared pan
• 9. Bake at 350 degrees F for 15 minutes or until golden brown
• 10. Meanwhile, in a saucepan - combine brown sugar, butter and honey
• 11. Bring to a boil over medium heat
• 12. Cook and stir for 3 minutes
• 13. Remnove from the heat
• 14. Stir in cream and pecans
• 15. Pour over crust
• 16. Bake for 30 minutes or until hot and bubbly
• 17. Cool completely on a wire rack
• 18. Use foil to lift bars out of the pan and place on a cutting board
• 19. Carefully remove foil
• 20. Cut into 24 bars