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December 6, 2017

December Recipe of the month: Pistachio Caramel Shortbread Recipe

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Crust

  • 4 cups all purpose flour
  • 1 lb (4 sticks) butter
  • 2 cups powdered sugar

 Filling

  • 5 cups walnuts
  • 5 cups pecans
  • 1 cup pistachios- We love the local Red Rock Pistachios
  • 1 1/4 cups butter
  • 1 cup honey
  • 1/2 cup heavy cream
  • 1 cup brown sugar

Directions

1. For the crust: combine all ingredients until fully incorporated. Press into a greased 10” x 15” sheet pan. Bake at 350 degrees 8-10 minutes until slightly golden and barely set. Allow to cool to room temperature. (You do not want the crust to be baked all the way. It should be soft and slightly doughy.) 2. Combine butter, honey, cream and brown sugar in a pot and bring to a boil. 3. While mixture is coming to a boil sprinkle the walnuts and pecans over the cooled crust. Sprinkle evenly over the whole pan. 4. Pour caramel evenly over nuts and crust. 5. Bake at 350 degrees for 25-35 minutes until the center starts to bubble. 6. Sprinkle Pistachios over the cookies when you take the sheet pan out of the oven. 7. Cool to room temperature. Cut into desired shape and size. Enjoy!

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