Pecan Triangles Recipes

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil with 2 teaspoons butter., In a large bowl, cream remaining butter and brown sugar until light and fluffy, 5-7 minutes; beat in egg yolk. Gradually beat in flour. Press into prepared pan. Bake until golden brown, about 15 minutes., Meanwhile, in a large saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, stirring constantly; cook and stir 3 minutes. Remove from heat; stir in cream and pecans. Pour over crust. Bake until hot and bubbly, about 30 minutes. Cool completely on a wire rack. , Lifting with foil, remove from pan. Cut into 24 squares. Cut squares diagonally into triangles.

Steps:

• MAKE CRUST Adjust oven rack to middle position and heat oven to 375 degrees. Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. With electric mixer on medium speed, beat 6 tablespoons butter and granulated sugar until light and fluffy, about 2 minutes. Add egg and mix until incorporated. Reduce speed to low, add flour, and mix until just combined. Press mixture into prepared pan, dock with fork, and bake until light golden, about 15 minutes. Cool on wire rack 20 minutes.
• PREPARE CARAMEL Melt remain-ing butter in large saucepan over medium heat. Add brown sugar and honey and cook, stirring constantly, until sugar dissolves, about 2 minutes. Slowly whisk in cream and cook for 30 seconds. Off heat, stir in pecans.
• BAKE BARS Pour caramel mixture over cooled crust. Bake until bubbly and deep golden brown, about 20 minutes. Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan. Cut into 2-inch squares, then cut each square into 2 triangles. (Cookies can be stored in airtight container for 3 days.).

Steps:

• Preheat oven to 350ºF. Mix flour and granulated sugar in medium bowl. Cut 1 cup of the butter into chunks. Add to flour mixture; cut with pastry blender or two knives until mixture resembles coarse crumbs. Press firmly onto bottom of 13x9-inch baking pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
• Melt remaining 1/4 cup butter. Mix with eggs, brown sugar, corn syrup and vanilla in large bowl until well blended. Stir in pecan pieces. Pour over crust.
• Bake an additional 20 to 25 min. or until topping is firm around edges but still lightly soft in center. Cool completely. Cut into 24 rectangles, then cut each diagonally in half to form two triangles.

Steps:

• Crust:.
• Measure the flour, baking powder, and salt into a sifter.
• Beat the butter and sugar for 4 minutes.
• Add the egg and the vanilla and beat well.
• Sift the flour over the creamed mixture and beat until combined.
• Grease a 9 X 13-inch baking pan with olive oil.
• Press the dough evenly into the pan and refrigerate the pan for 15 minutes.
• Preheat the oven to 375˚F.
• Bake the crust for about 25 minutes or until golden, rotating the pan once halfway through baking time.
• Topping:.
• Place the pecans on a baking sheet in a single layer and toast in the oven alongside the crust for 5 to 8 minutes, until golden.
• When cool, chop in a food processor or by hand.
• On medium high heat, measure sugar into a heavy 3-quart saucepan. When it starts to melt and turn golden, stir it occasionally.
• Continue to cook, stirring until the sugar completely melts and turns light brown.
• Carefully add the cream.
• Stir well and cook for 30 seconds or until the mixture is smooth and liquid.
• Cut the butter into little pieces.
• Add it to the caramel mixture along with the vanilla and salt.
• Stir in the chopped pecans.
• Pour the mixture over the partially cooled crust.
• Bake for 20 minutes.
• When it is bubbly but still jiggly, remove from the oven and cool in pan on wire rack for 2 hours.
• Flip the entire pan over onto a large cutting board to remove the cookies from the pan.
• Turn cookies right side up.
• Using a sharp knife, cut into 24 bars.
• Cut each bar in half on the diagonal.