Photo by Scott Phillips


  • 1-½ tsp. vanilla extract
  • 2 oz. (¾ cup) coarsely chopped toasted pecans
  • 1 large egg, at room temperature
  • Scant ¼ tsp. salt
  • 1 large egg yolk, at room temperature
  • 4 oz. (8 Tbs.) unsalted butter; more for the pan
  • 5 oz. (1 cup plus 2 Tbs.) all-purpose flour
  • + 1 more ingredients
    • 1-½ cups firmly packed dark brown sugar

Position an oven rack on the middle rung. Heat the oven to 350°F. In a medium saucepan over medium heat, heat the butter and brown sugar, stirring frequently, until the sugar has dissolved. Cook, stirring, about 1 min. longer--the mixture will bubble but should not boil. Set the pan aside to cool...

View full recipe at Fine Cooking


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