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Description
A buttery shortbread cookie crust meets a maple-pecan pie filling (no corn syrup here!) for these doubly good treats. The addition of hazelnuts and a touch of sea salt make them memorable. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
32 SERVINGS
- 1 1/2 cups pecan halves
- 1 cup hazelnuts
- butter (softened)
- 1 cup unsalted butter (softened, for dough)
- 1/2 cup granulated sugar
- 1/2 tsp. vanilla extract (for dough)
- 2 cups all purpose flour
- 1/2 tsp. salt (for dough)
- 6 Tbsp. unsalted butter (melted, for filling)
- 1 cup light brown sugar (packed, plus 2 Tbsp.)
- 1 cup maple syrup
- 5 large eggs
- 1 1/2 tsp. vanilla extract (for filling)
- 1/2 tsp. salt (for filling)
- 1 1/2 Tbsp. bourbon (or rum, optional)
- flaky sea salt (optional)
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Directions
- Preheat the oven to 350°F.
- Arrange the pecan halves and hazelnuts in an even layer on a baking sheet.
- Toast the nuts on middle rack of oven just until they smell toasty and their color has deepened slightly, 7-9 minutes.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol55mg18% |
Sodium120mg5% |
Potassium110mg3% |
Protein3g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber1g4% |
Sugars16g |
Vitamin A6% |
Vitamin C2% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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