September 11, 2014

Pecan Slice (again)


Ahh, pecan slice, how you fill me with delicious joy!  I have posted about this before, but I made it again recently and I've edited the recipe a bit to make it easier to follow.  Enjoy!

Ingredients - crust (17 x 26 cm (6.5 x 10 inch) rectangular cake tin)
230g flour
60g brown sugar
1 tsp salt
1/4 tsp baking powder
80g cold butter

Ingredients - pecan filling
185g brown sugar
230g corn syrup (2/3 cups)
100g butter
2 tsp vanilla extract
1 tsp table salt
2 eggs
4 cups pecans


Method
1. Preheat the oven to 175C (350F).  Line a 17 x 26 cm (6.5 x 10 inch) baking tin with baking paper.

2. Make the crust - add all the crust ingredients to a food processor and whizz until combined.  It should look like a powder.

3. Press the crust mixture into the baking tin.  Bake for about 20 minutes, until the crust is lightly golden.

4. While the crust is baking, begin making the filling - start by melting the butter.

5. Whisk the sugar, corn syrup, melted butter, vanilla extract and salt together.  I do this by hand.

6. Add the eggs and mix them in.

7. Chop the pecans roughly and mix into the batter.  If you like, you can skip the chopping and leave them as halves.

8. Once the crust is done baking, pour the filling straight on top (make sure that the pecans are distributed evenly) and bake for another 30 minutes.  Cracks should have appeared on the surface and it should be golden brown.

9. Let the slice cool in the tin.  The filling will solidify more as it cools so it will be easier to cut and serve.



9. Cut the slice into squares or rectangles and enjoy!



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