Caramel Pecan Bars
Modified from Martha Stewart Baking Handbook
Makes a 10 x 15-inch pan
8 oz unsalted butter
.75 C packed brown sugar
1/8 t salt (K)
1.75 C AP flour
.5 C raw oat bran
3 C sugar
.75 t cream of tartar
2 t salt (K)
.75 C water
.75 C heavy cream
1 lb pecan halves
Preheat oven to 350ºF.
Toast pecans in an ungreased sheet pan until lightly browned and fragrant, about 10-12 minutes; let cool completely before coarsely chopping. Set aside.
Butter 10 x 15-inch pan. Line with parchment, leaving 1-inch overhang on long sides.
Drop into pan and cover with another piece of parchment. Use hands, lightly, back of large spoon or measuring cup or empty bottle to press dough evenly into pan, creating a .25-inch lip all around. Remove parchment and bake until light golden all over, about 15-20 minutes. Remove from oven and cool completely in pan on wire rack.
In a large saucepan, stir to combine sugar, cream of tartar, salt and water. Cook over high heat, without stirring or agitating, until sugar is completely dissolved. Lower heat to medium and cook, stirring occasionally, until mixture reaches 300ºF and is medium amber.
Reduce heat to low and immediately add cream; pour in a steady stream towards the edge of the pan, stirring constantly. The mixture will foam considerably. Raise heat to medium and cook, stirring constantly, an additional 3-5 minutes, until foaming is reduced and the caramel begins to boil again. Remove from heat and let cool 8 minutes, stirring occasionally.
Add prepared pecans to caramel and stir to coat. Pour into prepared crust, spread evenly to coat. Bake until caramel is set, 10-25 minutes. Let cool completely on wire rack.
Chill 10-15 minutes before removing from pan to cutting board for slicing.
Store refrigerated, serve at room temp.