Pecan cubes

Ingredients for 1 servings:

• 320 g butter, soft
• 180 g sugar, white
• 2 eggs, size M
• ½ tbsp vanilla extract or 3 packets vanilla sugar
• 400 g flour
• 1 tsp baking powder
• 1 tsp salt
• 225 g butter
• 120 g honey
• 200 g brown sugar
• 60 g whipped cream
• 450 g pecans, chopped
• Grease for the tray

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 15 minutes

For the pastry, beat the butter until light and fluffy. First stir in the sugar, then the eggs and finally the vanilla extract. Mix everything with the flour, baking powder and salt until you have a smooth dough. The dough will be very sticky. Chill the dough overnight. Preheat the oven to 200°C (top/bottom heat) and grease a deep baking tray. Spread the dough on the tray and prick several times with a fork. Bake the base in the lower third of the oven for 12 minutes until golden brown. Leave the oven on. While the pastry is baking, prepare the topping. To do this, melt the butter, honey and brown sugar over medium heat for approx. 5 minutes, stirring constantly, until the sugar begins to melt and the mixture turns dark. Remove the mixture from the heat and stir in the cream. Then add the nuts and mix everything well. Now spread the topping evenly on the pre-baked base and bake for 15 minutes. Then let the pastry cool and cut into cubes, e.g. B. 3 x 3 cm. Each cube has 150 kcal. Note: If caramelizing is too tricky for you, combine all the topping ingredients without the nuts in a saucepan and simmer, stirring constantly, until the sugar dissolves and the mixture darkens. You should notice a caramelly smell. Then add the nuts.