Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon salt
  • 2 ¼ cups (281g) all-purpose flour
  • ½ cup (1 stick, 113g) unsalted butter
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (60ml) heavy cream
  • 1 tablespoon honey or light corn syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups (200g) chopped pecans

Instructions:

  1. Cream together the softened butter, sugar, and salt until light and fluffy.
  2. Gradually add the flour, mixing until just combined. Don't overmix!
  3. Press the dough evenly into the bottom of the prepared baking pan lined with parchment paper (this makes it easier to lift it out later).
  4. Prick the base all over with a fork to prevent it from puffing up too much during baking.
  5. Chill the shortbread base in the fridge for 30 minutes.
  6. Preheat oven to 350°F (175°C).
  7. Bake the shortbread base for 20-25 minutes, or until lightly golden brown around the edges.
  8. Remove from the oven and let cool slightly while you prepare the praline topping.
  9. In a medium saucepan, combine the butter, brown sugar, heavy cream, honey (or corn syrup), vanilla extract, and salt.
  10. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
  11. Bring the mixture to a simmer and cook, stirring occasionally, for 5-7 minutes, or until it thickens slightly and turns a caramel color. Keep a close eye on it to avoid burning!
  12. Remove from heat and stir in the chopped pecans.
  13. Pour the praline topping evenly over the partially baked shortbread base.
  14. Return the pan to the oven and bake for another 10-15 minutes, or until the praline topping is bubbly and golden brown.
  15. Let the bars cool completely in the pan on a wire rack. This is crucial for the praline to set properly.
  16. Once cooled, lift the bars out of the pan using the parchment paper overhang.
  17. Cut into 16 bars.