Posted by: Schmitty 10-08-99 3:12 AM
Cranberry Nut Triangles
1 stick (1/2 cup) butter softened
1/2 cup confectioners' sugar
Yolk of 1 large egg
1 1/2 cups all purpose flour
1 1/4 cups pecans toasted and coarsely chopped
3/4 cup dried cranberries, coarsely chopped
1 cup packed dark brown sugar
5 tablespoons butter
3 tablespoons each heavy cream and light corn syrup
2 tablespoons pure maple syrup
Heat oven to 350 degrees and line 13 x 9 inch baking pan with foil, letting ends extend above pan. Lightly coat foil in pan with non-stick cooking spray.
Crust: Beat butter, confectioners' sugar and egg yolk in large bowl with electric mixer until blended. On low speed, gradually beat in flour until blended (mixture will be crumbly).
With lightly floured finger, press dough evenly over bottom and 1/2 inch up sides of prepared pan. Bake 15 to 20 minutes or just until edges are lightly browned and bottom is golden. Place pan on wire rack to cool while making filling.
Filling: Mix pecans and cranberries in a small bowl. Sprinkle evenly over crust up to 1/2 inch from edge.
Mix remaining filling ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Drizzle evenly over pecans and cranberries to cover. Bake 15 minutes or until bubbly. Remove pan to wire rack to cool completely. Refrigerate 30 minutes for easier cutting.
Remove from pan by lifting foil at ends to cutting board. Invert, peel off foil and invert again. Cut into 1 1/2 inch squares. Cut squares in half to form triangles.
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