Pecan Caramel Shortbread
Contributed by Susan
Source: Martha Stewart Living Magazine, DEC1999/JAN2000
Makes about 10 dozen

3 1/2 cups pecans
1 1/2 cups (3 sticks) unsalted butter
3/4 cup packed light-brown sugar
2 1/4 cups all-purpose flour
1 recipe Caramel for Cookies (recipe below)

1. Heat oven to 350°. Spread pecans on a baking pan. Bake until golden and
fragrant, 10 to 15 minutes. Transfer to a wire rack to cool. Chop roughly,
and set aside.

2. In the bowl of an electric mixer fitted with a paddle attachment, cream
butter and sugar until light. On low speed, add flour, and mix until just
combined.

3. Line a 11-by-17-inch baking pan with parchment paper. Press dough into
the bottom of baking pan in an even layer. Bake until golden, about 20
minutes.

4. Using a microwave or double boiler, heat the Caramel for Cookies until
liquid. Stir in the pecans, and spread mixture over the cookie payer.
Return pan to oven, and bake until the caramel is slightly darkened in
color, about 10 minutes. Transfer to wire rack to cool. Cut into
2¾-by-½-inch rectangles.


Caramel for Chocolate
Makes 3¾ cups

4 cups sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup heavy cream

Combine sugar, cream of tartar, salt, and 2/3 cup water in a wide,
heavy-bottomed saucepan, with sides at least 3 inches high. Place over high
heat. Let cook, without stirring, until some sugar begins to melt and turn
golden, 2 to 5 minutes. Turn heat to medium; continue to cook, stirring
occasionally, until all sugar is melted, deep golden, and a candy
thermometer reads 300° (hard-crack stage). While stirring, pour the cream
slowly down the side of the pan. When cream is incorporated, remove from
heat; transfer to a heat-proof bowl.