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1
For crust:.
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2
Grease a 9 x 13 baking pan, then line with foil, leaving 2 inch overhang on both ends. Then grease foil.
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3
Mix flour, baking powder, and salt in small bowl.
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4
Beat together butter and sugar in large bowl at medium to high speed with mixer until pale and fluffy, about 3-5 minutes.
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5
Beat in egg and vanilla.
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6
Reduce to low speed and add flour mixture and mix until just combined.
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7
Press dough evenly onto bottom of prepared baking pan, if necessary use plastic wrap on top of dough to prevent sticking to fingers.
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8
Chill until firm about 20 minutes.
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9
While crust chills, preheat oven to 375 degrees.
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10
Bake crust until golden brown, about 30 minutes.
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11
Cool on rack for about 20 minutes and prepare topping.
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12
For Topping:.
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13
Cook sugar in heavy saucepan over moderate heat, undisturbed until it begins to melt.
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14
Continue to cook, stirring occasionally with fork, until sugar is melted to deep golden caramel.
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15
Tilt pan and carefully pour in cream - caramel will harden and steam vigorously.
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16
Cook over moderately low heat, stirring, until caramel is dissolved.
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17
Remove from heat and stir in butter, vanilla, salt, and pecans.
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18
Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes.
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19
Cool completely about 2 hours or so.
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20
Run heavy knife under hot water, wipe dry, then cut confection into 2 inch triangles, diamonds, or squares.
