Recipe from Alexander Figura
Adapted by Melissa Clark
- Total Time
- 1½ hours, plus at least 30 minutes’ chilling
- Rating
- 4(119)
- Notes
- Read community notes
It’s difficult to assess exactly how much the legalization of marijuana in Colorado may have changed the Thanksgiving menu. But it has indubitably increased the snacking that goes on afterward, said Alexander Figura, the chef of Lower48 Kitchen in Denver. That post-meal, late-night snacking has taken on a different kind of intensity now that the munchies are involved. “Stoned people gravitate to more extreme flavors,” he said. “They want something very savory or very sweet, or both at the same time.”
His recipe for sticky pecan pie bites dunked into leftover turkey gravy — an after-hours snack among chefs he knows — hits those notes perfectly. The bite-size, bourbon-spiked pecan bars work on their own, too: no gravy or cannabis required. You can bake them up to 5 days in advance. —Melissa Clark
Featured in: The United States of Thanksgiving
Learn: How to Make a Pie Crust
Learn: Melissa Clark’s Thanksgiving
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:2 dozen bars
- 12tablespoons/170 grams/1½ sticks unsalted butter
- ⅓cup/35 grams confectioners’ sugar
- Pinch salt
- 1½cups/185 grams all-purpose flour
- 1cup/235 milliliters light corn syrup
- ½cup/100 grams light brown sugar
- ⅓cup/80 milliliters heavy cream
- 2tablespoons/30 grams unsalted butter
- 2large eggs, lightly beaten
- 1tablespoon/15 milliliters bourbon
- 1teaspoon/5 milliliters vanilla extract
- Pinch salt
- 2cups/200 grams pecan halves
- Leftover turkey gravy, for dipping
For the Crust
For the Filling
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
226 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 2 grams protein; 31 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners’ sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days).
Step
2
Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes.
Step
3
Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans.
Step
4
Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.
Ratings
4
out of 5
119
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Rosemary
I just made this, and it tastes good, but in spite of parchment and butter it was tough to get out of the pan. Think I know how to deal with that next time, but if anyone has suggestions on how to best cut these without them breaking I'd appreciate it.
Jack
1 c light corn syrup is 335 g
Jack
80 ml of heavy cream is 75 g
Cindy
The pecan bites sound great. Eating them with gravy sounds ghastly.
Melody
Half my filling ended up under the crust. Where did I go wrong?
Dot Williams
I made these as an early Thanksgiving Day taster snack to keep everyone going in the kitchen. They turned out to be the hit of the day! I prefer these to an actual pecan pie. No pesky pastry issues just pecan pie deliciousness. I substituted homemade ghee for the butter and plant-based cream for the real stuff for all the lactose-intolerants that were eating with us on the day.
B
Sift the confectioners sugar duh
MCSJ
Leftover gravy is so rare in our family that it would never be squandered on a dessert! Poured on a hot turkey sandwich or a steaming bowl of leftover stuffing, absolutely!!!
Cindy
The pecan bites sound great. Eating them with gravy sounds ghastly.
Jessica
Can I sub golden syrup for the corn syrup in this recipe?
Gene Roberts
It is time to face reality that there must be hundreds of thousands of people that are taking cannabis that would like some excellent recipes. Don't miss this opportunity!
Kristin
These were amazing.
Leslie
I nominate this recipe for best write-up blurb. Had me laughing, and also left me intrigued to taste the final result. Thank you, Melissa.
Rosemary
I just made this, and it tastes good, but in spite of parchment and butter it was tough to get out of the pan. Think I know how to deal with that next time, but if anyone has suggestions on how to best cut these without them breaking I'd appreciate it.
sheezee
Simple recipe that tastes fantastic. Easy as pie! Or, easier than pie really...
Jack
80 ml of heavy cream is 75 g
Jack
1 c light corn syrup is 335 g
Private notes are only visible to you.
