The Taste Of Texas
The Texas Pecan.
No other nut will make a Texan stand up and sing “Deep In The Heart Of Texas” more than by the mere mention our great state’s tree: the Pecan. Click this link, if you think I’m kidding. :)
One of Texas’ most famous streets, 6th Street runs through the heart of downtown Austin into the setting sun to the west. Many folks – even locals – don’t know the history of this street’s original name: Pecan Street. Read this interesting blurb from the Pecan Street Festival‘s website:
“When Edwin Waller designed Austin’s street grid, he named north-south streets after Texas rivers and recommended numeric designations for east-west streets. Instead, they were named after trees. That decision was later reversed, and they were renamed with numbers. Though Pecan Street became Sixth Street, the festival honors its original name.”
Whether you were born here or moved here, this Pecan Pie bar recipe is a tasty Texas treat that will delight the young and young at heart!
❤ While these “set” in the fridge, I prefer my pecan bars served at room temperature. Think soft and chewy.
❤ I amped this recipe up with the addition of Texas-made Falfurrias Brand Butter and Pecan Street Rum, which is distilled just outside Austin’s city limits, in Pflugerville. After one taste of the rum in hot chocolate I was hooked!
For The Crust:
1 ¼ Sticks (10 Tablespoons) | Unsalted Butter, Room Temperature
3 Tablespoons | Granulated Sugar
1 Large | Cage Free Egg
¾ Teaspoon | Pure Vanilla Extract
1 Cup + 2 Tablespoons | All-Purpose Flour
¼ Teaspoon | Baking Powder
⅛ Teaspoon | Kosher Salt
For The Top:
1 Stick (½ Cup) | Unsalted Butter
¼ Cup | Light Corn Syrup
¼ Cup | Pecan Street Rum, Yee Haw! (optional)
¾ Cup | Light Brown Sugar, Packed
1 Tablespoon | Heavy Cream
½ Pound | Texas Pecans, Chopped
What To Do:
1. Preheat your oven to 350°F.
2. To prepare the crust, beat the butter and sugar in a medium-sized bowl with an electric mixer or KitchenAid. Gosh, I love my KitchenAid! Beat until light, about 3 minutes. Add the eggs and vanilla and mix well.
3. Sift together the flour, baking powder and salt. Mix the dry ingredients into the butter batter on low speed until everything is well-combined.
4. Press the dough into an ungreased 8″ x 8″ baking dish, forming an edge like you would a pie crust (see above). While forming, lightly sprinkle the dough and your hands with flour to make things easier (the dough will be a bit sticky).
5. Bake the dough for 15 minutes until it has set, but not browned. Set the crust aside to cool and head on to step 6!
6. To make the topping, combine the butter, corn syrup, rum (if using) and brown sugar in a large saucepan. Cook over low heat until the butter is melted, stirring with a wooden spoon along the way. Raise the heat and boil for 3 minutes. Remove from heat.
7. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the gooey topping between the crust and the pan. Bake for 25-30 minutes until the topping has set. Remove from the oven and allow to cool.
8. Wrap your dish with plastic wrap and refrigerate until cold. Cut into bar-sized pieces and transfer to a serving plate.
Yield: About 9 servings. Enjoy them one by one!
~ Joe Paul Reider
Home Style Austin Founder
Keller Williams Realty, Inc.
❤ Love Food? In a click and a scroll you can visit more of my favorite recipes – there’s more than 50 recipes here on the Home Style Austin blog!
Looks delicious, great with ice cream 😁
Absolutely! We tried ours with some Bluebell Strawberry ice cream! Delicious flavor contrast!
I can only imagine 😁