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Pine Nut Caramel Shortbread

 Pine Nut Caramel Shortbread
“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
48 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 1 cup plus 2 tablespoons butter, softened
  • 3/4 cup packed brown sugar
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 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 McCormick® Pure Vanilla Extract
  • Coarse salt, optional


  • 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.
  • Bake at 375° for 15-18 minutes or until golden brown. Cool on a
  • wire rack. Reduce temperature to 325°.
  • In a large saucepan, combine the butter, brown sugar, honey, sugar,

2 of 2

Pine Nut Caramel Shortbread (continued)

Directions (continued)

  • 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.
  • Bake for 20-25 minutes or until bubbly. Place pan on a wire rack.
  • Sprinkle the top with coarse salt if desired. Cool completely. Cut
  • into bars. Store in an airtight container. Yield: 4 dozen.
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.