Caramel Pecan Cookies That picture makes my mouth water.
Caramel Pecan Cookies For crust: Prepared Basic Butter Cookie Dough For caramel pecan layer: 1 1/2 cups sugar 1 cup heavy cream 3/4 stick unsalted butter, cut into bits 1 tsp vanilla 2 cups pecans, toasted and coarsely chopped Prepare crust layer according to instructions here. While crust is cooling, make the caramel layer. Cook sugar in a heavy 3-quart sauce pan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream. Caramel will harden and steam vigorously. Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans. Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, then cut into squares. Always double check your mise en place. When I got over to Zippy and Zoe's, I realized I'd forgotten the sugar.
Heat sugar over moderately low heat, without stirring.
When it starts to melt, stir with a fork.
This is the color you want. Deep caramel.
You should tilt the pan and pour the cream down the sides, but I only have 2 hands.
Keep cooking. The caramel will dissolve.
Remove from heat and stir in butter, vanilla, and salt.
Stir in nuts.
Pour caramel onto prepared butter cookie crust.
Bake at 375 degrees for about 20 minutes, until caramel is bubbling.
Cool completely before cutting.