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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them. Allow to co
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Salted Caramel

This sauce is delicious. Mine wasn’t as thick as I would have liked, but the flavour was there. I put it in the fridge overnight thinking it would get thicker, and it did, until I poured it on my cake (which was completely cool), then it turned runny again. I used honey instead of corn syrup so I’m not sure if that was the problem.

 The original recipe says it makes 2 cups, but I measured more like 1 ½ cups. I would put this on pancakes or oatmeal instead of sugar or syrup - it was so good!

 I made it to use in the Salted Caramel Apple Pound Cake I brought for a potluck at work.

 For step by step photos, visit Evil Shenanigans.



Salted Caramel
Makes 24 Servings (1 tablespoon each)

 Ingredients 
  • 1 cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons light corn syrup (I used honey)
  • 3/4 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 1/2 teaspoons sea salt
Directions
  1. In a deep pot, place the sugar, water and corn syrup over medium heat. Let this come to a boil. You can swirl the pot, but don’t mix it.
  2. Brush down the sides of the pan with water if the sugar starts to stick. Keep swirling every now and then as it bubbles and starts to turn brown.
  3. After about 6 minutes (I feel it was more like 10 but I wasn’t watching the clock), it should be brown and smell like it’s starting to burn.
  4. Remove the pot from the heat and whisk in your cream, butter and salt. I did this in the sink because the original recipe warned that it would bubble up.
  5. Once the butter is melted and everything is combined well, set it aside to cool completely. You can refrigerate this for up to a month apparently - if it lasts that long!
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Comments

  1. Laura DembowskiSeptember 21, 2012 at 1:00 PM

    Your caramel looks pretty! I typically use corn syrup and it turns out quite thick. You could also try Lyle's Golden Syrup, which I have used with great success. In addition, you could reduce the amount of heavy cream by a little. But as long as it tastes good, who cares how thick it is :)

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  2. Chocolate Chilli MangoSeptember 23, 2012 at 1:36 AM

    You actually do not need the honey or corn syrup. Leave it out. There should not be any in a true salted caramel. I promise it will be thick and lovely and taste even better without it.

    Great recipe!

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