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Pine Nut Caramel Shortbread Recipe

Pine Nut Caramel Shortbread Recipe

“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 YIELD:48 servings


  • 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 vanilla extract
  • Coarse salt, optional


  • 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 15x10x1-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.

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.