Have you noticed that most Americans prefer Thanksgiving to other holidays? I have heard and read much speculation about this. And the nature of the speculation usually reveals more about the person speaking or writing than any truth about the population. Stress, materialism, the importance of family and food are the factors most often mentioned.
I’m going to reveal my own agenda now. And I’m not going to analyze anyone except myself! I like Thanksgiving best because I take it literally. I really like gratitude!!! I try to cultivate gratitude every day and I think I do a pretty good job. But Thanksgiving is about gratitude, how awesome is that? I am in a grateful frame of mind pretty much constantly before, during, and after the holiday. And for the record, I also like the lack of gift-giving, the presence of loved ones, and the food. Yup, it’s pretty great!
Here’s a partial list of the things for which I am grateful: My health, the love of my life, my daughter and my son, family, friends, the best cat ever, clay, food, my home and you, the readers of my blog.
These Pecan Bars come together quickly and easily, so if you still haven’t made dessert, get to it! They’re also great for any other occasion or holiday. Salty, toffee, chewy, nutty, buttery, really wow!
This recipe comes from Cook’s Illustrated. I am grateful for them, too!
If you want to prep ahead, you can make the crust and put it in the fridge for a day or two before you do the rest of the recipe.
1¾ cups all purpose flour
6 tbs. sugar
8 tbs. unsalted butter, melted
1 lb. pecans, toasted
7 tbs. unsalted butter, melted and hot
¾ light brown sugar
¼ cup light corn syrup
1 tsp vanilla
optional: flaked sea salt for sprinkling
Preheat oven to 350°. Line a 13 x 9 inch baking dish with 2 layers of foil placed perpendicular to each other, forming a sling. Spray lightly with baking spray.
Make the crust: Mix all the crust ingredients together in a big bowl. It helps to use your hands at the end of mixing. And then use your hands to press the crust into the bottom of the prepared dish.
Make the filling: Mix all the ingredients except the pecans. Then fold in the pecans and spread the filling over the crust. Don’t worry if it looks like it’s not covering well, it will spread out while it bakes, just give it your best shot.
Bake for 23-25 minutes or until bubbly. Sprinkle with flaky salt if you like.
Let cool for at least 1 1/2 hours. Lift the bars out using the sling, place on a cutting board and cut into 24 squares.
These will keep in a sealed container for 5 days at room temp.
And if you have a minute, I’d love to hear from you! Leave me a comment and tell me what you’re grateful for this Thanksgiving! Hugs!