1 3/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
1/4 teaspoon baking powder
1 1/2 cups chopped walnuts
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1 tablespoon water
1 teaspoon salt
1/3 cup whipping cream
1 1/2 teaspoons vanilla
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Butter foil on bottom and up sides of pan.
Combine flour, 1/3 cup brown sugar and baking powder in large bowl; cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Pat mixture onto bottom of prepared pan. Bake 15 minutes or until edges are lightly browned.
Melt 1/3 cup butter in 2-quart saucepan over low heat, stirring constantly. Stir in walnuts, sugar, 1/2 cup brown sugar, corn syrup, water and salt. Increase heat to medium. Cook 4-5 minutes, stirring occasionally, until mixture comes to a boil. Continue boiling 4-6 minutes until candy thermometer reaches 248°F. Stir in whipping cream and vanilla.
Pour filling mixture over hot, partially baked crust. Bake 14-16 minutes or until mixture bubbles over entire surface. Cool completely. Lift out of pan, using foil. Cut into bars.
- Be sure to line the baking pan with foil before starting, otherwise the candy-like topping may stick to the pan.
- Pralines are a rich candy made with sugar, cream, butter and nuts. This bar borrows its flavors from New Orleans pralines. Walnuts toast in the boiling sugar-butter mixture before topping a rich shortbread crust. Be sure to cut the bars small, because they’re very rich!