Another favorite Christmas cookie. This recipe leaves a lot of edge trimmings which are unsuitable for company and must be disposed of…somehow.
1 recipe Sugar Cookie dough
12.5 oz (1.75 c.) sugar
1.5 oz (2 Tbs) corn syrup
.75 c water
7 oz. (14 Tbs) unsalted butter
8.5 oz (0.75) cup honey
1 cup heavy cream
17 oz. toasted pecans
Preheat oven to 350F
Roll out dough, line half sheet pan, chill until firm. Bake with foil & pie weights 20 min., remove foil & weights, bake an additional 10 minutes until completely set. Cool completely.
In a large saucepan, combine sugar, corn syrup, and water and bring to a boil. Cook until the mixture becomes amber, 350F, remove from heat. Carefully add butter and honey, return to heat, stir until dissolved. Bring the mixture back to a boil and carefully add cream. Boil the mixture until it reaches 250F. Quickly combine nuts & caramel, spread in cookie crust. Bake 20 min. or until the topping begins to bubble.
Once cool, cut by turning upside down onto cutting board, scoring through the crust, then cutting through the caramel with a chef’s knife.