'FEAST, FUN AND FEED' ~ CARAMEL PECAN PIE

"The true essentials of a feast

are only fun and feed."

~ Oliver Wendell Holmes

~ Muted mum

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CARAMEL PECAN TART

~ Sensational easy twist on traditional pecan pie ... shortbread-like crust meets buttery-rich brown sugar-honey topping. A favorite clipped from Southern Living 2007.

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3 1/2 cups coarsely chopped pecans

2 cups flour

2/3 cup powdered sugar

3/4 cups cubed unsalted butter

1/2 cup firmly packed brown sugar

1/2 cup honey

2/3 cup unsalted butter

3 Tbsp. whipping cream

• Arrange pecans in single layer on baking sheet. Bake at 350-degrees for 5-7 minutes or until lightly toasted. Cool on wire rack 15 minutes or until completely cool.
• Pulse flour, powdered sugar, and 3/4 cup butter in food processor 5-6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of lightly greased 11-inch tart pan with removable bottom.
• Bake at 350-degrees for 20 minutes or until edges are lightly browned. Cool on wire rack 15 minutes or until completely cool.
• Bring brown sugar, honey, 2/3 cup butter and whipping cream to boil in 3-quart saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
• Bake at 350-degrees for 25-30 minutes or until golden and bubbly. Cool on wire rack 30 minutes or until completely cool. (12 servings)

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CARAMEL PECAN BARS

Prepare recipe as directed, pressing crumb mixture evenly on bottom and 34 inch up sides of lightly greased heavy-duty aluminum foil-lined 13x9-inch pan. When completely cook, using foil as handles, carefully lift tart from pan and transfer to serving tray, Cut into squares.