Ingredients
- Crust:
- 1 1/4 pounds unsalted butter, 70 degrees
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla flavoring
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Topping:
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
Directions
Preheat the oven to 350 levels F.
For that crust, beat the butter and granulated sugar within the bowl of the electric mixer fitted having a paddle attachment, until light, roughly 3 minutes. Add some eggs and also the vanilla and blend well. Sift together the flour, baking powder, and salt. Mix the dry ingredients in to the batter using the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an advantage round the outdoors. It will likely be very sticky sprinkle the dough as well as your hands gently with flour. Bake for fifteen minutes, before the crust is placed although not browned. Let it awesome.
For that topping, combine the butter, honey, brown sugar, and zests inside a large, heavy-bottomed saucepan. Prepare over low heat before the butter is melted, utilizing a wooden spoon to stir. Enhance the heat and boil for several minutes. Remove in the heat. Stir within the heavy cream and pecans. Pour within the crust, trying not to obtain the filling between your crust and also the pan. Bake for twenty five to half an hour, before the filling is placed. Remove in the oven and permit to awesome. Wrap in plastic wrap and refrigerate until cold. Reduce bars and serve.
Recipe thanks to The Barefoot Contessa Cook book, 1999, All Legal rights Reserved
