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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350F. | 2. Grease a 10x15 inch baking pan and set aside. | 3. Toast pecans until fragrant. | 4. Cool and chop roughly, set aside. | 5. Cream butter and brown sugar until light and fluffy, add flour and mix just until combined. | 6. Press dough evenly into prepared pan. | 7. Bake until golden 10-12 min. | 8. Cool on rack. | 9. In a heavy bottomed saucepan combine 4 cups of sugar, cream of tartar, salt, and water. | 10. Cook over high heat wihout stirring until tome sugar begins to melt and turn golden (2-5 min). | 11. Reduce heat to medium, cook stirring occasionally until all sugar is melted. | 12. It sould be a deep golden color (candy thermometer reading 300F). | 13. While stirring pour cream slowly down the side of the pan. | 14. When the cream is mixed remove pan from heat and add pecans. | 15. Pour carmel filling over the shortbread crust and return to oven for about 12 min. | 16. until caramel is a little darker color, turning the pan halfway during cooking (for even browning). | 17. Cool on wire rack and cut into bars or 1x3 inch"fingers". | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pecan	3 1/2	cups		1002.2133	187.824	20.6267	21.112
butter	1	cup	unsalted	1368.0	62.856	42.744	115.2
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
purpose flour	2 1/4	cups		-	-	-	-
sugar	4	cups		3223.92	806.3839999999999	0.0	0.0
cream tartar	1/2	teaspoon		3.87	0.9225	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.