Pine Nut Caramel Shortbread is a delightful dessert that combines a buttery shortbread base with a rich and nutty caramel filling, topped with pine nuts. This delectable treat offers a perfect balance of flavors and textures. With a history rooted in Native American and global culinary traditions, pine nuts have been treasured for their unique taste and nutritional value.

Pine nuts have a rich history in various cuisines around the world. They are used in Chinese, Italian, and Native American foods, adding a distinctive flavor and texture to dishes. Native Americans in the West’s Great Basin region have long gathered pine cones in the fall and harvested the nuts, known as pinons, to ensure a high-protein food source during the cold winter months.

The combination of pine nuts and caramel in a shortbread dessert reflects the creativity and ingenuity of bakers who seek to showcase the unique qualities of this beloved nut. The buttery shortbread crust provides a delicate and crumbly base, while the caramel filling, enriched with butter, brown sugar, honey, and cream, adds a luscious sweetness.

The process of making Pine Nut Caramel Shortbread involves baking the shortbread crust until golden brown and then preparing the caramel filling on the stovetop. Once the caramel reaches the desired soft-ball stage, it is mixed with pine nuts and vanilla extract, and then spread over the baked crust. The tart is then baked again until the filling becomes bubbly and golden.

The final touch is optional, as a sprinkle of coarse salt on top adds a subtle contrast to the sweetness of the caramel and enhances the overall flavor profile of the dessert.

Today, Pine Nut Caramel Shortbread continues to be a beloved treat, enjoyed by those who appreciate the rich and nutty flavors of pine nuts combined with the indulgent sweetness of caramel. Whether served as a dessert or enjoyed with a cup of tea or coffee, this delightful dessert is sure to please any palate.

PREP: 30 MIN.

BAKE: 20 MIN. + COOLING

MAKES: 4 DOZEN

INGREDIENTS

• 1 cup plus 2 tablespoons butter, softened
• ¾ cup packed brown sugar
• 3 cups all-purpose flour
• ½ teaspoon salt

FOR FILLING:

• ¾ cup butter, cubed
• ¾ cup packed brown sugar
• ½ cup honey
• ¼ cup sugar
• 3 tablespoons heavy whipping cream
• ½ teaspoon salt
• 2 cups pine nuts
• ¾ teaspoon vanilla extract
• Coarse salt (optional)

INSTRUCTIONS

1. In a large bowl, cream the softened butter and brown sugar until light and fluffy. Combine the flour and salt, then gradually add to the creamed mixture. Mix well. Pat the dough onto the bottom of a greased 15x10x1-inch baking pan. Thoroughly prick the dough with a fork.
2. Cream the softened butter and brown sugar in a large bowl until light and fluffy.
3. In a separate bowl, combine the all-purpose flour and salt.
4. Gradually add the flour mixture to the creamed butter and sugar, mixing well.
5. Grease a 15x10x1-inch baking pan and press the dough evenly onto the bottom of the pan.
6. Use a fork to prick the dough thoroughly.
7. Bake the crust at 375°F for 15-18 minutes or until it turns golden brown. Cool the crust on a wire rack, then reduce the oven temperature to 325°F.
8. Place the baking pan with the crust in the preheated oven and bake for 15-18 minutes or until the crust becomes golden brown.
9. Transfer the pan to a wire rack and let the crust cool.
10. In a large saucepan, combine the cubed butter, brown sugar, honey, sugar, cream and salt. Cook, stirring occasionally, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in pine nuts and vanilla. Spread evenly over crust.
11. Bake for 20-25 minutes or until bubbly. Place pan on a wire rack. Sprinkle the top with coarse salt if desired. Cool completely. Cut into bars. Store in an airtight container.