Ina Garten’s pecan squares pack honey, brown sugar, butter, and two pounds of chopped pecans over a buttery crust at about 1010 calories per square. The Barefoot Contessa Cookbook puts this at 55 minutes for 20 large squares, and most of the work is just melting and stirring.
The recipe leans on honey and brown sugar where most pecan bars use corn syrup, and that swap gives the topping a deeper caramel flavor. Lemon and orange zest fold in at the same stage, which adds a citrus note you never find in a standard pecan bar.
The make-or-break moment is boiling the topping for exactly 3 minutes, because less time leaves the filling runny. Too long turns it hard and brittle, so set a timer and watch the pot.
Source: The Barefoot Contessa Cookbook (1999, Clarkson Potter), also featured on Barefoot Contessa (Ina’s Take-Out episode), verified from foodnetwork.com
Ina Garten Pecan Squares
Course: DessertCuisine: AmericanDifficulty: Easy20
servings10
minutes45
minutes1010
kcal55
minutesA shortbread crust bakes first, then a stovetop caramel loaded with chopped pecans goes over the top before a second bake sets the filling. The whole pan chills in the fridge before cutting, which gives clean edges and a firm bite.
Ingredients
- For the crust:
1 1/4 pounds unsalted butter, at room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
- For the topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped
Directions
- Preheat: Preheat the oven to 350 degrees and set out an ungreased 18 by 12 by 1-inch sheet pan.
- Cream the butter and sugar: Beat the butter and granulated sugar with the paddle attachment for about 3 minutes until light.
- Add the eggs: Add the eggs and vanilla, then mix until everything is well combined.
- Combine the dry ingredients: Sift the flour, baking powder, and salt together in a separate bowl.
- Mix the dough: Add the dry ingredients to the batter with the mixer on low, and mix just until combined.
- Press the crust: Press the dough evenly into the sheet pan with floured hands, and build a small edge around the outside since it holds the filling later.
- Bake the crust: Bake for 15 minutes until the crust is set but not browned, then let it cool completely.
- Cook the topping base: Combine the butter, honey, brown sugar, lemon zest, and orange zest in a large heavy saucepan over low heat.
- Melt and boil: Stir with a wooden spoon until the butter melts, then raise the heat and boil for exactly 3 minutes.
- Add cream and pecans: Remove the pan from the heat, then stir in the heavy cream and pecans.
- Pour over the crust: Pour the topping over the baked crust, and try not to let filling seep between the crust and the pan.
- Bake the topping: Bake for 25 to 30 minutes until the filling is set across the surface.
- Cool and chill: Let the pan cool to room temperature, then wrap it in plastic wrap and refrigerate until cold before cutting into squares.
FAQs
Can I use a different nut instead of pecans?
Walnuts are the closest match because they have a similar size and oil content, so they toast and caramelize at the same rate. Use the same two pounds and chop them to the same coarse size, since smaller pieces burn faster under the hot filling.
Almonds work but they are harder and drier, which changes the texture from chewy to crunchy. Avoid cashews here, because they soften too much in the caramel and turn mushy instead of holding their shape through the second bake.
Why does the crust need to cool before adding the topping?
Hot crust absorbs the liquid caramel too fast, which turns the bottom layer soggy instead of crisp. A cooled crust holds its shape, so the topping sits as a distinct layer on top rather than sinking in.
The initial bake firms up the dough just enough to carry weight, since the second bake with the topping finishes both layers together. Skipping the cool-down also risks the topping sliding to one side, because warm dough cannot grip the heavy caramel.
What goes well with these pecan squares?
These are rich enough to stand alone as dessert, so pair them with something light like coffee or tea. frozen key lime pie works as a contrasting dessert on the same table, because the tart citrus cuts through the heavy caramel.
For a holiday dessert spread, set these next to bourbon chocolate pecan pie and a plate of her salted caramel brownies. Three different textures on one table keep guests reaching for more, and each one holds well at room temperature for hours.
How long do these pecan squares keep?
The squares last up to a week in the fridge when stored in a sealed container between layers of parchment paper. The parchment keeps them from sticking together, since the caramel topping gets tacky when the squares sit against each other.
They freeze well for up to 2 months in a zip-top bag with parchment between each layer. Thaw them in the fridge overnight, because room-temperature thawing makes the topping sweat and the crust turns soft.
Can I dip them in chocolate like Ina suggests?
Ina mentions dipping half of each square in warm chocolate for a fancier version, and dark chocolate with 60 percent cacao works best here. Melt it gently in a double boiler or in short microwave bursts, since scorched chocolate turns grainy and will not coat evenly.
Dip one end about halfway, then set the squares on a parchment-lined sheet and refrigerate for 10 minutes until the chocolate hardens. The cold squares from the fridge help the chocolate set on contact, because the chill firms it before it can drip.
