This recipe comes from the wonderful blog The Yellow Table I am anxiously awaiting the arrival of The Yellow Table cookbook, coming any day!
I love Anna’s ingenious idea of adding rosemary to this recipe and I can’t wait to taste it. I can tell it is a perfect combination! **Update-they are fabulous-I cut the pan into 8 by 4 and they are a nice size bar.
Shortbread Base: 2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon sea salt
1 1/2 sticks (3/4 cup) salted butter, cut into cubes
Pecan Topping: 8 ounces pecans (about 2 cups)
1 stick (1/2 cup) salted butter
3/4 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 t. fresh rosemary, chopped
Preheat oven to 350 degrees F. For the shortbread base, combine the flour, brown sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the consistency of bread crumbs. Pour the mixture into a 9x12x2-inch metal baking pan and spread evenly, pressing down gently with your hands or a spatula. Bake for 20 minutes or until golden. Remove from the oven and let cool slightly while you prepare the topping. Pulse the pecans in a food processor until roughly chopped. Melt the butter in a medium saucepan over medium heat. Add the sugar, honey, and cream and bring to a simmer, stirring occasionally. Let simmer for 1 minute and stir in pecans and rosemary. Remove from the heat and pour the mixture over the shortbread, spreading evenly. Bake in the center of the oven for 20 minutes, until bubbling. Remove from the oven and let cool completely. Loosen the sides with a knife and turn the entire pan out onto a cutting board. (This makes cutting much easier, and won’t destroy your pan!) Using a sharp knife, cut into 1-inch squares. Store in an airtight container at room temperature for up to a week.