Ingredients:

  • 1 cup (2 sticks / 225g) cold unsalted butter, cubed (for Base)
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (60g) confectioners’ sugar
  • 1/2 tsp fine sea salt (for Base)
  • 2 cups (250g) chopped pecans, lightly toasted
  • 1/2 cup (1 stick / 113g) unsalted butter, cubed (for Topping)
  • 1 cup (200g) dark brown sugar, packed
  • 2 tbsp (30 ml) honey or light corn syrup
  • 1/4 cup (60 ml) heavy cream, room temperature
  • 1 tsp (5 ml) vanilla extract
  • 1/4 tsp fine sea salt (for Topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 9x13 inch pan with parchment paper, allowing the edges to hang over (creating a 'sling').
  2. Combine the flour, confectioners’ sugar, and salt in a food processor (or large bowl). Pulse a few times to mix. Add the cold, cubed butter.
  3. Pulse until the mixture resembles coarse crumbs, like sand, or until just combined. Do not overmix; stop as soon as the dough holds together when squeezed.
  4. Transfer the dough mixture to the prepared pan. Press evenly across the bottom using your hands or the bottom of a flat measuring cup. Prick the dough all over with a fork (docking).
  5. Bake the shortbread base for 18–20 minutes, or until the edges are just set and lightly golden. Remove from the oven but leave the oven on.
  6. If nuts are untoasted, quickly toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
  7. In a heavy-bottomed saucepan, combine the 1/2 cup butter, dark brown sugar, and honey/corn syrup.
  8. Cook over medium heat, stirring constantly until the butter melts and the sugar dissolves. Bring the mixture to a rolling boil. Continue boiling, stirring occasionally, for 3 minutes (timing starts once it hits a full boil).
  9. Remove the saucepan from the heat immediately. Stir in the heavy cream, vanilla extract, and salt. The mixture will bubble vigorously. Whisk quickly until smooth.
  10. Fold in the toasted pecans quickly using a rubber spatula.
  11. Working swiftly while the caramel is hot, pour the entire praline topping evenly over the warm, pre-baked shortbread crust. Use the spatula to encourage it into the corners, but avoid disturbing the crust beneath.
  12. Return the bars to the oven for 15–18 minutes, or until the topping is bubbly across the entire surface and the caramel has darkened slightly to a deep amber colour.
  13. Remove the pan from the oven. Allow the bars to cool completely to room temperature (about 1.5 hours).
  14. Once cooled, transfer the pan to the refrigerator and chill for at least 30 minutes, or until the praline layer is completely firm. Use the parchment sling to lift the entire bar out of the pan and cut into 16 squares using a large, sharp knife.