Wednesday, April 14, 2010
Pecan Squares for National Pecan Day
I made a recipe that was enough to feed the hungry masses in the office, no doubling or tripling the recipe required.
The recipe for these pecan squares comes to us from Ina Garten. The recipe relies on honey and citrus zest for flavor, which give them floral notes that are different from traditional pecan pie. The ingredients are a bit daunting (2 1/4 pounds of butter, 2 pounds of pecans, almost 4 cups of sugar) and this recipe will be costly, but the results are delicious. Be sure to line the pan with a double layer of heavy duty aluminum foil, making sure you extend it over the sides by an inch or two. This will help you avoid a mess in your oven and make it easier to get them out of the pan. Since these are made in a sheet pan, I was able to use a favorite trick, using a rolling pin and plastic wrap to roll out the (very sticky) dough for the base. The rolling pin evenly flattens the crust and gives a nice lip along the sides:
You can find the recipe here. I dipped them in melted chocolate as Ina did. If you'd like to do that, I melted 1/2 pound of 60% bittersweet chocolate in a bowl set over simmering water. When it was melted, I took the bowl off the heat and stirred in 1/2 cup of heavy cream.
I plan to play around with the recipe a bit to mix up the flavor and come up with a version that makes fewer squares (I cut them much smaller than Ina recommends and got 60 bars--she suggests 20!).