Ina Garten Pecan Squares Recipe
If you are a fan of rich and nutty desserts, you must try this Ina Garten Pecan Squares Recipe. These squares are decadent, sweet, and perfectly crunchy. Learning how to make Ina Garten Pecan Squares is a great way to impress your friends.
Ingredients
- 450 g unsalted butter room temperature
- ¾ cup granulated sugar
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- 450 g unsalted butter
- 1 cup honey
- 3 cups light brown sugar packed
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- ¼ cup heavy cream
- 900 g pecans roughly chopped
- 1 teaspoon pure vanilla extract
Instructions
Prepare the Baking Pan
- Preheat your oven to 175°C. Line your large baking sheet with parchment paper. Leave some paper hanging over the edges to help you lift the squares out later.
Make the Shortbread Crust
- Beat the butter and granulated sugar until they are very light and fluffy. Add the flour and salt on low speed. Mix until the dough just starts to come together.
Bake the Base
- Press the dough evenly into the bottom of your prepared pan. Bake for 15 minutes until the crust is very lightly browned. Remove from the oven and set it aside.
Cook the Caramel Topping
- Combine the butter, honey, and brown sugar in a large saucepan. Melt them over low heat. Bring to a boil and cook for exactly three minutes without stirring.
Add the Final Toppings
- Remove the saucepan from the heat. Carefully stir in the heavy cream, orange zest, lemon zest, vanilla, and pecans. The mixture will be very hot and thick.
Final Bake of the Squares
- Pour the pecan mixture over the pre-baked crust. Spread it out to the edges with a spatula. Bake for another 30 to 35 minutes until the topping bubbles.
Cool and Slice
- Let the pan cool completely at room temperature for several hours. Once firm, lift the parchment paper out. Use a sharp knife to cut the slab into squares.
Notes
- Use a large pan: This recipe makes a lot of topping, so a high-sided pan is best.
- Don't over-boil: Boiling the caramel for too long can make the squares too hard to bite.
- Zest is key: The orange and lemon zest cut through the sweetness perfectly.
- Salted version: Add a pinch of sea salt to the topping for a salted caramel vibe.
- Chocolate drizzle: Drizzle melted dark chocolate over the cooled squares for extra decadence.
- Nut mix: You can use a mix of walnuts and pecans if you prefer.