bakekrazy

I use a variety of nuts at the bakery such as peanut nuts, almonds, cashews, walnut and pecans. I always store nuts in an airtight container in either the refrigerator or freezer. In the refrigerator that can last up to 6 months and in the freezer up to a year. Always allow the container to come to room temperature before opening, which will help avoid moisture. If you do store them in room temperature avoid direct heat and place them in an air tight container or vacuum seal. Here is a great pecan bar recipe I use;

There is two parts to this recipe. First the crust, then the filling. You will need a 9″ x 13″ and 2″ deep baking pan lined with aluminum foil (allowing the foil to hang over the top of the pan). Sprayed generously with vegetable oil. Pre-heat your oven for 350 degrees

Crust
2 cups all purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup unsalted butter (cold in cubes)

Filling
1 cup brown sugar
1 cup corn syrup
1/2 cup unsalted butter (melted)
4 eggs (lightly whipped)
3 cups lightly chopped pecans
1 1/2 teaspoons vanilla extract

In a large bowl add all the crust ingredients, using a pastry cutter ground until you form a crumb like texture. Pour the mixture into the prepared pan and press evenly across the pan. Bake in the oven for 18 minutes.
In a stand mixer fitted with a paddle add the melted butter, corn syrup, brown sugar, eggs and vanilla and blend until incorporated, stir in the pecans. Spread over the crust and bake for 35 minutes. Allow to cool on a cooling rack then refrigerate for at least 3 hours. Remove by lifting the foil edges and place on a cutting board and cut into bars.

Enjoy
Chef Brian Klauss