Pecan Toffee Shortbread – Cooking with Nana Ling

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25 March 2024

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Life doesn’t get much better than Pecan Toffee Shortbread enjoyed with a friend over a cuppa!

The Recipe for Pecan Toffee Shortbread

I found this recipe when flicking through a copy of The Cookie and Biscuit Bible that my mum had picked up at a garage sale.

I couldn’t get past the page – I wanted to pick up a piece of the slice from the page of the book and take a bite!

And while it’s a little similar to the deliciously retro Peanut Caramel Slice, it was different enough to give it a go.

The ingredients for the shortbread base, in particular, piqued my interest.

Ingredients for Pecan Toffee Shortbread

The ingredients you’ll need are:

Base

butter
caster sugar
smooth peanut butter
espresso / black coffee
plain flour
cornflour / cornstarch.

Topping

brown sugar
golden syrup (or light corn syrup)
butter
pecans.

You’ll also need a slice tin (approx 28 x 18cm / 11 x 7 inches).

The ingredient measurements can be found in the recipe card at the end of this post.

How to make Pecan Toffee Shortbread

Prepping

Start by pre-heating the oven to moderate (180 degrees celsius / 350 degrees fahrenheit).

Also prepare by greasing a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.

Bake the shortbread base

Beat butter, sugar, peanut butter and coffee in a stand mixer until the mixture becomes a lighter colour.

Fold the sifted flours into the mixture to form a dough.

Press mixture into the tin and prick all over with a fork.

TIP: The mixture is quite sticky, so it helps to use a sheet of baking paper on top of the mixture and the back of a metal spoon to smooth out the mixture in the tin.

Bake for about 20 minutes or until a light golden colour.

Add the topping

TIP: You can start making the topping about 5-10 minutes before the base is ready to come out of the oven.

Place the brown sugar, golden syrup and butter in a saucepan.

Melt these ingredients over low heat and then bring to a simmer. Simmer for 3-5 minutes.

TIP: For a chewy topping, simmer more slowly and for less time. For a crunchier topping, simmer harder for longer.

Stir halved pecans into the topping mixture.

Once base comes out of the oven, pour topping mixture over base and spread out evenly.

Allow your shortbread to cool completely before removing it from the tin and slicing into squares with a sharp knife.

Variation ideas

You could substitute the pecans, of course, with macadamias, almonds or any other nut you prefer.

If you love the pecan and toffee combination – and it is a wonderful one – you could vary this recipe by using a pie dish (about 20cm diameter) instead and turning it into pecan pie!

Recipe FAQs

Q. How do I store this shortbread?

Store it at room temperature in an airtight container.

Q. How long will Pecan Toffee Shortbread keep?

Stored as above, it should last up to a week.

Q. Do you have other pecan recipes?

Yes. Try my Passionfruit Pecan Slice.

Q. Do you have other shortbread recipes?

Yes. Try my Scottish Shortbread and Millionaire’s Shortbread (aka Caramel Slice).

Q. What about more toffee recipes?

I have those, too! You might like to try one of these recipes: Almond Rock, Christmas Crack or Russian Caramels.