2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
2 cups pecans
1 1/2 cups sugar
1 cup heavy cream
6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
Measure the flour, baking powder, and salt into a sifter.
Beat the butter and sugar for 4 minutes.
Add the egg and the vanilla and beat well.
Sift the flour over the creamed mixture and beat until combined.
Grease a 9 X 13-inch baking pan with olive oil.
Press the dough evenly into the pan and refrigerate the pan for 15 minutes.
Preheat the oven to 375˚F.
Bake the crust for about 25 minutes or until golden, rotating the pan once halfway through baking time.
Place the pecans on a baking sheet in a single layer and toast in the oven alongside the crust for 5 to 8 minutes, until golden.
When cool, chop in a food processor or by hand.
On medium high heat, measure sugar into a heavy 3-quart saucepan.
When it starts to melt and turn golden, stir it occasionally.
Continue to cook, stirring until the sugar completely melts and turns light brown.
Carefully add the cream.
Stir well and cook for 30 seconds or until the mixture is smooth and liquid.
Cut the butter into little pieces.
Add it to the caramel mixture along with the vanilla and salt.
Stir in the chopped pecans.
Pour the mixture over the partially cooled crust.
Bake for 20 minutes.
When it is bubbly but still jiggly, remove from the oven and cool in pan on wire rack for 2 hours.
Flip the entire pan over onto a large cutting board to remove the cookies from the pan.
Turn cookies right side up.
Using a sharp knife, cut into 24 bars.
Cut each bar in half on the diagonal.