Pecan Shortbread with Salted Caramel Sauce

Instructions

Pecan Shortbread

1. Serve your shortbread with your favorite ice cream and drizzle with caramel sauce. Enjoy!
2. To make the shortbread: Using a stand mixer with the paddle attachment, blend together the butter, sugars, vanilla bean paste, and salt until combined well, about 2-3 minutes. With the mixer on low, gradually add flour until just combined. Stop the mixer, scape down the sides. Add the toasted pecans and just stir in.
3. Roll dough into a 1 1/2 inch log, wrap with plastic wrap and refrigerate for 1 hour or until firm. Slice the log into 1/2 inch rounds. Place on parchment lined baking sheets and bake for about 15-20 minutes until edges are light golden brown, rotating half way thru baking time. Transfer to a rack to cool.

Salted Caramel

1. In a medium heavy saucepan, add the sugar and water and stir until the sugar is moistened. Bring to boil over medium high heat. Let the mixture boil, without stirring but with an occasional swirl of the pan until it is a deep amber, smells like carmel, about 9-12 minutes. Remove the saucepan from the heat and carefully add the cream. The mixture will bubble wildly.
2. Return the pan to low heat and whisk in the remaining cream a little at a time, then add butter, salt and vanilla bean paste. Continue to whisk until smooth. Remove pan from the heat, let cool to thicken. Carmel will last in the refrigerator for about a week.