“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
Pine Nut Caramel Shortbread
Pine Nut Caramel Shortbread
Prep Time
30 min
Cook Time
20 min
Yield
4 dozen
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
- In 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.
- Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack. Reduce temperature to 325°.
- In 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.
- Bake for 20-25 minutes or until bubbly. Place pan on a wire rack.
- Sprinkle the top with coarse salt if desired. Cool completely. Cut into bars. Store in an airtight container.
Nutrition Facts
1 bar: 167 calories, 10g fat (5g saturated fat), 20mg cholesterol, 103mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 2g protein.
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