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Pine Nut Caramel Shortbread Recipe
Pine Nut Caramel Shortbread Recipe photo by Taste of Home

Pine Nut Caramel Shortbread Recipe

Read Reviews (2)
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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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 48 servings

Ingredients

  • 1 cup plus 2 tablespoons butter, softened
  • 3/4 cup packed brown sugar
  • 3 cups King Arthur Unbleached 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

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.

Directions

  1. 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 15-in.x 10-in. x 1-in. baking pan. Prick dough thoroughly with a fork.
  2. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack. Reduce temperature to 325°.
  3. 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.
  4. Bake for 20-25 minutes or until bubbly. Place pan on a wire rack.
  5. Sprinkle the top with coarse salt if desired. Cool completely. Cut into bars. Store in an airtight container. Yield: 4 dozen.
Originally published as Pine Nut Caramel Shortbread in Taste of Home April/May 2011, p34

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.

Reviews for Pine Nut Caramel Shortbread(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 21, 2013

I JUST HAVE TO SAY THAT THIS RECIPE IS OUT OF BOUNDS....AND SHUT THE FRONT DOOR....IT DESERVES 10 STARS I DID NOT CHANGE ANYTTHING....TRUST ME U CANT HAVE JUST ONE....SIMPLY YUMMOLICIOUS...I WOULD LIKE TO TRY THIS RECIPE WITH WALNUTS OF PECANS NEXT TIME

MY REVIEW
Reviewed Apr. 3, 2011

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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