caramel crunch pecan pie

How To Make caramel crunch pecan pie

• Step 1
  For toffee: Grease a jellyroll pan with butter flavor shortening.
• Step 2
  Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan.
• Step 3
  Stir until well blended.
• Step 4
  Cook and stir over medium heat until mixture comes to a boil.
• Step 5
  Cover and boil 2 to 3 minutes.
• Step 6
  Uncover and brush brown sugar crystals with wet pastry brush.
• Step 7
  Boil slowly wothout stirring until mixture reaches hard-crack stage, 295 to 310 degrees on candy thermometer.
• Step 8
  Stir gently without touching sides of saucepan.
• Step 9
  Pour into pan, spreading if necessary.
• Step 10
  Cool to room temperature.
• Step 11
  Break into squares, then break up enough squares to make 3 tablespoons small bits or pieces.
• Step 12
  Cover and store remainder of candy for eating.
• Step 13
  For crust: Combine flour and salt in medium-size bowl.
• Step 14
  Cut in shortening until all flour is blended to form pea-sized chunks.
• Step 15
  Sprinkle with ice water, 1 tablespoon at a time.
• Step 16
  Toss lightly with fork until dough will form a ball.
• Step 17
  Divide dough in half.
• Step 18
  Press between hands to form a couple of 5 to 6 inch \"pancakes\".
• Step 19
  Roll dough for bottom crust into circle between sheets of plastic wrap.
• Step 20
  Peel off top sheet.
• Step 21
  Trim pastry 1 inch larger than upside-down 9-inch pie plate.
• Step 22
  Fit into pie plate.
• Step 23
  Press to fit.
• Step 24
  Remove other sheet of plastic wrap.
• Step 25
  Freeze.
• Step 26
  Roll second \"pancake\" same as for crust.
• Step 27
  Freeze 15 minutes.
• Step 28
  Heat oven to 400 degrees.
• Step 29
  Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry.
• Step 30
  Arrange leaves in overlapping and slightly curved pattern on baking sheet.
• Step 31
  Brush with whipping cream.
• Step 32
  Moisten tips of small leaves with ice water.
• Step 33
  Press around edge of crust in overlapping fashion.
• Step 34
  Brush with cream.
• Step 35
  Bake leaves at 400 degrees 10 minutes, or until lightly browned.
• Step 36
  For filling: Combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter, vanilla and molasses in medium-size bowl.
• Step 37
  Beat with whisk until blended.
• Step 38
  Stir in nuts.
• Step 39
  Pour into unbaked pie shell.
• Step 40
  Bake at 400 degrees 10 minutes.
• Step 41
  Reduce temperature to 350 degrees.
• Step 42
  Bake 25 to 35 minutes, or until filling is firm when pie is shaken gently.
• Step 43
  Cover edge to keep from overbrowning.
• Step 44
  For sauce: Combine granulated sugar and water in small saucepan.
• Step 45
  Cook and stir over low heat until sugar dissolves.
• Step 46
  Increase heat to medium.
• Step 47
  Boil without stirring 11 minutes until mixture is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush.
• Step 48
  Remove from heat.
• Step 49
  Stir in whipping cream; mixture will bubble up. Add butter, stirring until smooth.
• Step 50
  Cook and stir over low heat about 3 minutes or until color deepens and sauce thickens slightly.
• Step 51
  Spoon 1/2 cup over warm pie.
• Step 52
  Cool 1 hour.
• Step 53
  Cover and refrigerate remaining sauce for ice cream topping.
• Step 54
  Sprinkle top with toffee bits.
• Step 55
  Place leaf decoration to 1 side of pie.
• Step 56
  Refrigerate 4 hours before serving.
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