TLDR;
This video provides a recipe for making pecan squares, which consist of a buttery shortbread crust topped with a chewy, gooey pecan filling. The key steps include toasting the pecans, pre-baking the shortbread crust, and using golden syrup in the filling for a unique flavor. The recipe can be adapted for walnuts if pecans are not available.
- Toast pecans to enhance flavor.
- Pre-bake the shortbread crust for crispiness.
- Golden syrup adds a delicate caramel flavor to the filling.
Introduction [0:09]
Stephanie Jaworski from Joy of Baking introduces a recipe for pecan squares, also known as pecan bars. These squares feature two layers: a buttery, crisp shortbread crust on the bottom and a chewy, gooey, sweet pecan filling on top. The recipe involves preheating the oven to 350 degrees Fahrenheit (180 degrees Celsius) and using an 8-inch square baking pan lined with foil and buttered for easy removal of the baked squares.
Preparing the Pecans [1:32]
Toasting the pecans before adding them to the filling enhances their flavor. One cup (100 grams) of pecans should be spread on a baking sheet and toasted in the oven for six to eight minutes until they turn light brown and emit a nutty aroma. After toasting, the pecans should be cooled and coarsely chopped.
Making the Shortbread Crust [2:06]
The shortbread crust is made using a stand mixer with a paddle attachment, though a hand mixer or a large bowl can also be used. The recipe calls for five tablespoons of unsalted butter (can substitute salted butter), a quarter of a cup (50 grams) of light brown sugar, one cup (130 grams) of all-purpose flour, and a quarter of a teaspoon (1 gram) of salt. The butter and brown sugar are creamed together until smooth, then the flour and salt are added and mixed until just moistened, resembling coarse crumbs rather than a solid ball of dough.
Pre-baking the Crust [5:24]
The shortbread crumb mixture is pressed into an even layer in the prepared baking pan. The crust is then pre-baked for 13 to 15 minutes, until it turns a light brown color. Rotating the pan halfway through baking ensures even browning. After baking, the crust is allowed to cool for 10 to 15 minutes.
Making the Pecan Filling [7:31]
The pecan filling is made by hand in a bowl, though a stand mixer or hand mixer can also be used. The ingredients include two large eggs (100 grams) at room temperature, a half cup (100 grams) of light brown sugar, a half cup (120 milliliters or 180 grams) of Lyle's golden syrup, one tablespoon of cream (heavy cream or half-and-half), one teaspoon (4 grams) of pure vanilla extract, one tablespoon (10 grams) of flour, and a quarter of a teaspoon (1 gram) of salt. The eggs are whisked until foamy, then the brown sugar and golden syrup are added and whisked in. The cream, vanilla extract, flour, and salt are then added and mixed until combined.
Adding Pecans and Baking [11:38]
One cup (100 grams) of the toasted, coarsely chopped pecans are sprinkled evenly over the pre-baked shortbread crust. The pecan filling is then poured over the pecans. The squares are baked for about 25 minutes, until the filling is set and doesn't wobble when the pan is gently shaken. The pan is rotated halfway through baking for even cooking.
Cooling and Cutting [13:46]
After baking, the pecan squares are placed on a wire rack to cool to room temperature. Once cooled, the foil is gently peeled back, and the squares are cut into desired sizes. For richer squares, cutting into five rows by five rows yields about 25 bars. Refrigerating the squares before cutting can make them easier to cut cleanly.
Tasting and Storing [15:45]
The pecan squares have a brown sugar shortbread crust with a caramel flavor, a chewy, gooey filling, and a pecan crunch on top. Golden syrup provides a unique flavor compared to corn syrup. If pecans are unavailable, walnuts can be substituted. The squares can be stored at room temperature, in the refrigerator, or frozen for longer storage.
