PECAN-ALMOND TART
( THE BEST I'VE EVER HAD)
INGREDIENTS:
1 Cup Sugar
1 1/2 Cups Light Karo Syrup
6 Tbsp. cold butter, cut into chunks
5 Eggs, lightly beaten
2 Tsp. vanilla extract
2 Cups chopped pecans
1/2 Cup sliced toasted almonds
2-8" Pie shells (homemade or store-bought)
INSTRUCTIONS:
In a medium sized pot, bring the sugar and syrup to a boil and hold for 2 minutes.
Remove from heat and stir in butter.
Add the eggs and vanilla-stirring all the while.
When the butter has completely melted, pour the mixture into the pie shells.
Spread the pecans first over the top and then the almonds. ( this may seem like a heavy portion of nuts, but it isn't)
Bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle of the tart comes out clean.
Serve with caramel-bourbon sauce (recipe follows) or vanilla ice cream
CARAMEL BOURBON SAUCE INGREDIENTS:
2/3 Cup Light Karo Syrup
1 1/2 Cups Brown Sugar
4 Tbsp (1/2 Stick) Butter
2/3 Cup heavy cream
1/4 Cup Bourbon Whisky
Caramel-Bourbon Sauce
In a small pan, bring the syrup, brown sugar, and butter to a boil while stirring constantly with a wooden spoon,(about 6 minutes)
Remove from heat and stir in the cream.
Cool about 20 minutes and stir in the Bourbon
Serve at room temperature.