This holiday’s winter show stopper came to me in a long chewy moment of bliss at a recent holiday gathering. The crust, so delectable, the filling, deep with perfectly buttery and slightly sweet and salty caramel, studded lavishly with pecans. Pure perfection, compliments of Friendship’s very good cook, my friend and the artist formerly known as Patience Sampson. Whether you’ve been naughty or nice, these caramel bars will hit the spot!

(image: weblogs.baltimoresun.com)

Sugarplum: Grey Sea Salt Caramel Nut Bar
Laura Cabot, Laura Cabot Catering

Crust
2¼ cups flour
½ cup sugar
½ teaspoon sea salt
1½ cups of good quality unsalted butter, chilled and cut into pieces
¼ cup cold water
1 Tablespoon white vinegar

To make/bake the crust:
Using a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mix looks like cornmeal. Add the water and vinegar a little at a time until the crumbs are moistened, then turn out onto wax paper. Knead the dough just until it sticks together. Wrap in plastic wrap and chill for about 15 minutes.

Line your baking pan with the dough.

Preheat the oven to 375°. Line the bottom of a  9 x 13 metal baking pan with parchment. Roll out the dough in the manner you prefer. It should be ¼ inch thick and roughly 11 x 15 inches. Trim the dough to fit your pan, keeping the sides high for the generous amount of filling. Refrigerate until firm. Blind bake the  crust for 25 minutes or until barely set, using weights or beans to weigh down the crust. Top the crust with parchment before adding the pie weights, easier to remove the weights later after the crust is par baked. Let it cool.

Making the caramel topping and assembly:
1½ sticks of unsalted butter
1¼ cups light brown sugar
½ cup honey
½ teaspoon grey sea salt
1 cup heavy cream
1 pound of pecan halves, or more if you like

In a large sauce pan with a reasonably heavy bottom, combine the butter, brown sugar, honey and sea salt. Cook over medium heat until foamy, and slightly thickened, about 10 minutes.

Add the cream and continue to cook, stirring, until a candy thermometer inserted in the caramel reads 240°, or the soft ball stage, about 10 minutes longer. Add the nuts and cook for 2 more minutes. Pour the filling over the crust, spreading it evenly. Bake for 15 minutes. Look for a golden crust and bubbling caramel.

Let the bars cool completely before cutting. These store well for up to a week in Tupperware. They’re crispy yet chewy, and this caramel won’t pull your teeth out. Just divine!

Makes 24 bars.

Happy Holidays from Laura Cabot Catering… CHEERS!

Laura Cabot is a French trained chef with a long career as a chef/restaurant owner and is currently president of Laura Cabot Catering in Waldoboro.