Pecan Blondies

pecan-blondieHow do you pronounce the word “pecan?” I say peh-con, with a short e-sound and so the “can” part it rhymes with lawn, while others say pee-can, with a long e-sound and so the “can” part rhymes with man. However you say it, this nut makes a delicious addition to baked goods, especially when toasted.

If you’ve never toasted pecans before, fear not. Preheat your oven to 350 degrees and place them on a rimmed baking sheet in a single layer. Pecans need to toast for about 8-10 minutes, but other nuts, like slivered almonds, will need less time, say 6-8 minutes or so. Stir them a few times during baking, and keep a close eye on them so they don’t burn. You’ll know they’re done when they’re darker in color and very fragrant, and you want to let them cool before you use them.

This treat reminds me a bit of the cinnamon-roasted pecans you can find at Christmas and is adapted from the Better Homes & Gardens Baking Book “Make-it-Mine” Blondie recipe.

Ingredients

  • 2 cups packed light brown sugar
  • 10 2/3 tablespoons butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1 cup pecans, toasted, cooled, and chopped

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 baking pan with foil, extending the foil over the sides. Spray lightly with baking spray.

In a medium bowl, combine flour, baking powder, cinnamon, and baking soda; set aside.

In a medium saucepan, melt butter and brown sugar, stirring constantly until smooth. Pour into a large mixing bowl and allow to cool for about 15 minutes.

Add eggs, one at a time, stirring well after each. Add vanilla and stir to combine.

Add flour mixture in a few batches, stirring well to completely combine; the batter will become thick. Stir in pecans.

Pour mixture into prepared baking pan. Lightly spray your hands with baking spray and gently press the dough into the pan to create an even layer.

Bake for 25-30 minutes, until a cake tester comes out clean.

Cool in the pan for about 30 minutes, then lift out by the foil and allow to cool for another 10 minutes or so; you want to cut the blondies while they’re still warm. The tops will crack as you cut them, but that’s okay.

Store in an airtight container at room temperature for up to 3 days.

Makes 36 bars.

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