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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

Ingredients

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

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 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: 167 calories, 10g fat (5g saturated fat), 20mg cholesterol, 103mg sodium, 17g carbohydrate (11g sugars, 0g fiber), 2g protein .

Reviews for Pine Nut Caramel Shortbread

Sort By :
MY REVIEW
lisacrafty
Reviewed Dec. 2, 2015

"This is one of those recipes that WOW any guests! Love it, have made it a few times, just as recipe says, although sometimes I use a bit less pinenuts and it is still perfect '"

MY REVIEW
HarleyDana
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
Mimi Bacon
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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