Pecan-Toffee Shortbread – a delicious recipe with pecans, butter, brown sugar, cornstarch, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
2
Beat butter at medium speed with an electric mixer until creamy. Stir together brown sugar and cornstarch; gradually add to butter, beating at low speed until well blended. Stir together flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended. Add vanilla and 1 cup pecans, beating at low speed just until blended.
3
Turn dough out onto a lightly greased baking sheet; pat or roll dough into an 11- x 14-inch rectangle, leaving at least a 1-inch border on all sides of baking sheet.
4
Bake at 350u00b0 for 20 minutes or until golden brown. Remove from baking sheet to a wire rack; sprinkle shortbread with chocolate morsels. Let stand 5 minutes; gently spread melted morsels over shortbread. Sprinkle with remaining 1 cup pecans, and let cool completely (about 1 hour). Cut or break shortbread into 2- to 3-inch pieces.
1326
kcal
Calories
94
g
Fat
115
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups coarsely chopped pecans, 1 cup butter, softened, 2/3 cup firmly packed light brown sugar, 1/3 cup cornstarch, and more.
Yes, Pecan-Toffee Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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