Ingredients
Method
Prepping the Oven & Pan
- Preheat your oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch square metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- In a medium bowl, combine flour, sugar, and salt. Pour in the melted butter and stir with a fork until crumbly dough forms. Press firmly and evenly into the bottom of the prepared pan.
- Bake shortbread crust at 350°F for 15 minutes until lightly golden around the edges.
Browning the Butter
- While the crust bakes, melt 1/2 cup butter in a light-colored saucepan over medium heat.
- Swirl the pan as it foams and sizzles. After 4 to 5 minutes, golden-brown specks will appear at the bottom and release an intoxicating nutty aroma. Immediately remove from heat and pour into a heat-safe bowl to stop cooking.
Mixing the Pecan Caramel Filling
- Whisk dark brown sugar, pure maple syrup, eggs, heavy cream, vanilla, and salt into the warm brown butter until glossy and emulsified.
- Fold in the pecan halves, ensuring every nut is lavishly coated in amber caramel syrup.
Baking & Setting to Slice
- Pour the pecan caramel mixture over the warm pre-baked shortbread crust, spreading pecans into an even layer.
- Bake at 350°F (175°C) for 22 to 25 minutes until the caramel is gently bubbling across the entire surface and the center has a slight, custard-like set.
- Remove from oven and immediately sprinkle with flaky sea salt. Allow to cool completely in the pan at room temperature for at least 1 hour, then chill in the fridge for 30 minutes before lifting with parchment paper and slicing into 16 clean squares.