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“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
Nutritional Facts 1 bar (calculated without coarse salt) equals 167 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 103 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.
Originally published as Pine Nut Caramel Shortbread in Taste of Home April/May 2011, p34
Pine NutsAlso know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
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Reviewed on Apr. 03, 2011 by Mimi Bacon
I did not have the size of pan the recipe called for, so I used the Pyrex 13x8x2"pan. The bars are chewy. I will toast the pine nuts next time to bring out more of the flavor. I had a bag of pine nuts that I was so happy to use, rather than just in Pesto.
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