Honey Pecan Triangles
Indulge in the irresistible combination of buttery shortbread and gooey caramelized pecans with these delightful Honey Pecan Triangles. Perfectly balanced with earthy honey, nutty pecans, and a hint of vanilla, these treats are baked to golden perfection with a crisp yet tender base. The recipe features a simple shortbread crust topped with a luscious caramel-pecan layer, making it a show-stopping dessert for holidays, potlucks, or anytime you crave a sweet and nutty treat. With just 20 minutes of prep time and an impressive yield of 24 servings, these homemade triangles are as easy to make as they are to enjoy. A must-try for fans of pecan desserts, these bite-sized wonders are sure to impress and disappear quickly from the table!
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 250 grams All-purpose flour
- 0.5 teaspoon Salt
- 120 milliliters Honey
- 100 grams Light brown sugar (packed)
- 60 milliliters Heavy cream
- 200 grams Pecans (chopped)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 175°C (350°F). Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving some overhang for easy removal later.
In a mixing bowl, combine the softened butter, granulated sugar, and salt. Mix until creamy and smooth.
Add the flour to the butter mixture and mix until the dough just comes together. It will have a soft, crumbly texture.
Press the dough evenly into the bottom of the prepared baking pan, ensuring the surface is smooth. Use the back of a spoon or your fingers to flatten it evenly.
Bake the crust in the preheated oven for 15-18 minutes, or until it is lightly golden and set. Remove from oven and allow it to cool slightly while you prepare the pecan topping.
In a medium saucepan, combine the honey, light brown sugar, and heavy cream. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture begins to simmer.
Add the chopped pecans and vanilla extract to the saucepan. Stir well to coat the pecans in the caramel mixture.
Pour the hot pecan topping evenly over the baked shortbread crust, spreading it out gently with a spatula to ensure it covers the surface.
Return the pan to the oven and bake for an additional 18-20 minutes, or until the topping is bubbling and lightly caramelized.
Remove the pan from the oven and allow it to cool completely in the pan. Once cooled, lift the dessert out of the pan using the parchment paper overhang.
Transfer to a cutting board and, using a sharp knife, cut the dessert into squares, then cut each square diagonally to form triangles.
Store the Honey Pecan Triangles in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
5252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.8 g | 448% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 518.9 g | 189% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 308.4 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 278 mg | 21% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
