| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Candies | 50 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 1/2 | c | Brown sugar, lightly packed |
| 3 | c | Flour, all purpose |
| 1 | Egg | |
| 3 | c | Pecan halves |
| 3/4 | c | Butter |
| 1/2 | c | Honey, liquid |
| 3/4 | c | Brown sugar, lightly packed |
| 1/4 | c | Whipping cream |
INSTRUCTIONS
CRUST: Combine all ingredients in food processor or with electric mixer until blended. Press evenly in 15"X10"X3/4" (2L) jelly roll pan. Bake at 350F for 15 minutes. FILLING: Spread pecans evenly over crust. In large, heavy saucepan, melt butter and honey. Add brown sugar. Boil 5-7 minutes, stirring constantly, until a rich brown caramel colour. Remove from heat. Stir in cream. Mix well and pour over pecans. Bake 15 minutes longer. Cool, then cut into bars. HELPFUL HINT: Take time to place pecan right side up. Freezes well. MAKES: about 50 BARS From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 101
Total Fat: 11.8g
Cholesterol: 22.4mg
Sodium: 4.6mg
Potassium: 48.1mg
Carbohydrates: 14.9g
Fiber: <1g
Sugar: 8.4g
Protein: 1.6g