Sunday, August 24, 2008
I really do love food. I'd rather spend my money on good food than clothes or jewelry or music (who spends money on music anymore anyway?) or just about anything else. So I have become kind of a food snob, especially where baked goods are concerned. If you read my post about cheesecake, you'll know how seriously I take my dessert. So I am very lucky to have been born into a family with an expert baker: My sister Jennie. She wasn't blogging then, or you'd probably have heard about her winning "Best Baker in Utah" at the Utah state fair a couple of years ago. This prize is given to the baker who wins the most blue ribbons. She entered 8 baking contests, won the blue ribbon in 5, a couple of other ribbons, and only one of her cookies didn't place at all. Well, my favorite of her winning recipes is her Pecan Honey Pots. They are made of just about every lovely and delicious (and totally bad for you so you know it's good) ingredient. If you like to bake and can appreciate the difference between a blue ribbon cookie and a Chips Ahoy, give this recipe a try. I swear, you never put something more delicious into your mouth in your life. The crust is a buttery, slightly flaky shortbread--kind of like the bottom of lemon bars. The top is like a rich, carmely, buttery pecan pie only with more honey flavor. If you've ever tasted Baklava, you'll have an inkling of the flavor. It's not a difficult recipe, but it takes a little time. So start several hours before you need it to allow time for cooling and set-up.
Pecan Honey Pots
Preheat Oven to 350. Line a 9x13 pan with foil and spray with Pam.
2 cups flour
1 cup powdered sugar
4 TBS cornstarch
1 cup (2 sticks) butter, slightly softened
Process flour and powdered sugar in a food processor for 20 seconds. Cut butter into chunks and add to processor. Process until dough comes together, about 30 seconds. Pat dough into prepared pan. Bake in center of oven until golden, 20-25 minutes. Remove and place in refrigerator to cool completely.
12 TBS butter (1 1/2 sticks)
1 cup brown sugar, packed lightly
1 cup honey
2 1/2 cups (12 oz) chopped pecans (you can buy them whole and smash them in a ziplock bag with a rolling pin to 1/4" pieces.)
1/2 cup heavy whipping cream
2 tsp vanilla
Combine butter, brown sugar and honey in a medium sauce pan over medium heat, stirring constantly until mixture boils. Continue boiling for 5 minutes WITHOUT stirring.
While honey is boiling, put nuts in a medium sized, heat proof, bowl. Add cream and vanilla and stir well. Add boiled honey mixture to nuts and stir well. Pour topping evenly over cooled base. Bake in center of oven until the entire surface is bubbling, about 20-25 minutes. Cool at least one hour. Remove from pan and cut into diamonds shapes.
Enjoy the glory and praise that will be heaped on you by everyone who tries this amazing confection.
at 4:40 PM