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1
for crust: Preheat oven to 350u00b0F.
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2
Line 13x9x2-inch baking pan with foil, leaving 1-inch overhang on all sides.
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3
Butter foil.
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4
Blend flour, powdered sugar, cornstarch and salt in processor.
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5
Add butter and process until mixture begins to clump together.
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6
Press dough evenly onto bottom of foil-lined pan.
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7
Bake crust until set and light golden, about 25 minutes.
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8
Remove from oven.
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9
Let stand while preparing topping.
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10
Reduce oven temperature to 325u00b0F.
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11
for topping: Stir brown sugar, corn syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils; boil 1 minute.
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12
Add pecans and cream; boil until mixture thickens slightly, about 3 minutes.
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13
Stir in vanilla.
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14
Pour hot topping over warm crust.
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15
Bake nut-topped crust until caramel is darker and bubbles thickly, about 20 minutes.
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16
Transfer pan to rack.
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17
Cool completely in pan (topping will harden).
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18
Lift foil out of pan onto cutting board.
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19
Using heavy sharp knife, cut crust with nut topping into 1 1/2x1-inch diamonds.
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20
(Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.) Makes about 32.
