Bronze Skin and Big Nuts

It’s not even bloody October and I’ve already made dozens of apple and pumpkin recipes. For a gal born in the Spring, I sure do love me some Autumn. It’s just prettier. I like color, and wearing boots, and shopping for school clothes, and the first day of school, and even if I’m not in school, I have kids to shop for and prepare! (not in school at this minute,… let’s face it; I’m an academic, I’ll always go back…there is NO twelve step program for folks like me…only acceptance.)

Sure, summer has berries and tiny little heads of lettuce, and bronze skin, but fall means that I have no risk of turning extra tasty crispy, I can wear scarves comfortably, and eat 4973948673400458 apples a day. (Or 2)

However, I have NOT been giving fair attention to one of fall’s true delights…NUTS. Hot nuts, salty nuts, big nuts, small nuts, nuts you need to crack on your own, nuts you pay to have already cracked, sweet nuts, nuts dipped in sugar, freshly cleaned nuts….They’re all good.

If you go through Chinatown right now, you will see THRONGS of people picking out the best of the early fall peanuts. I have ZERO clue about their system for checking their nuts. Do they like even nuts? One nut larger than the other? Do they expect their nuts to wear a tophat and monocle? I know I do.

Today’s Sunday Sweet is an ode to those sweet, sweet nuts; the pecan. I don’t give a rot whether you call it a “PEE KAN” or a “Puh-cahn” or even the less oft uttered “PEE-cahn”, just stick my sweet nut bars in your mouth.

Peanut Butter Pecan Shortbread

What happens when pecan pie and shortbread get dirty with peanut butter.


Peanut Butter Pecan Shortbread Blondies

by Cat Tan

Keywords: bake dessert bars


for the dough

  • 1 stick of butter
  • 1/2 cup peanut butter
  • 1 cup dark brown sugar
  • 1 cup flour
  • 1/4 cup light brown sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 tsp baking powder

for the topping

  • 1 cup pecans or chopped pecans
  • 1/4 cup melted butter
  • 1/4 cup brown sugar


preheat oven to 375F

brown the butter in a saucepan on medium low

stir in the sugar

whisk in the remaining ingredients

pour into an 8″ sq pan

for the topping

melt butter, sugar, and pecans together and pour over top of the blondies

bake for 30 minutes

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