Pine Nut Caramel Shortbread
“I have a love affair with pine nuts and decided to use them in place of pecans in a friend’s caramel bar recipe. I think you’ll like the results as well as my family does.” —Dara Michalski, Sandy, Utah
Ingredients
- 1 cup plus 2 tablespoons butter, softened
- 3/4 cup packed brown sugar
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- filling:
- 3/4 cup butter, cubed
- 3/4 cup packed brown sugar
- 1/2 cup honey
- 1/4 cup sugar
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon salt
- 2 cups pine nuts
- 3/4 teaspoon vanilla extract
- Coarse salt, optional
Directions
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1In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Pat onto the bottom of a greased 15x10x1-in. baking pan. Prick dough thoroughly with a fork.
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2Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack. Reduce temperature to 325°.
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3In a large saucepan, combine the butter, brown sugar, honey, sugar, cream and salt. Cook, stirring occasionally, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in pine nuts and vanilla. Spread evenly over crust.
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4Bake for 20-25 minutes or until bubbly. Place pan on a wire rack.
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5Sprinkle the top with coarse salt if desired. Cool completely. Cut into bars. Store in an airtight container.
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