This buttery Toffee Pecan Brown Sugar Shortbread is an absolute delight to make and enjoy. The brown sugar dough naturally caramelizes while baking and the toffee bits melt to add a praline flavor to the pecan laced crumbs. It’s a sweet treat you would expect to pay top dollar for in a sweet shop, but quite easily made at home using a fluted tart pan. Enjoy it with a cup of iced coffee, cappuccino, frappe or a steamy cup of hot tea. It’s a moment meant to be savored. Sharing is optional.

Easy Toffee Pecan Brown Sugar Shortbread Recipe

While it’s no secret we love pecans in the South, it’s not a fleeting feeling, it’s a bonafide love affair. Pecan trees are revered and grown in Georgia the leading state in the nation for pecans, in Texas, New Mexico and Arizona. Pecans are also grown in many other states such as California, Florida, Alabama, Arkansas, Missouri, Hawaii, Tennessee, South Carolina and even here in my home state of North Carolina. One thing is for certain, we’ll take them anyway we can get them. The debate is never how much we love them but, rather how to pronounce the name. Is it Pee-khon or Puh-khan? Then there’s Pee-can, which always raises eyebrows and starts lively debates about why that is, or isn’t, an acceptable way to refer to such a beloved nut. It always makes me laugh out loud. For me, I just love to eat pecans and in this delightful shortbread they are simply divine.

How to Make the Best Toffee Pecan Brown Sugar Shortbread Recipe

One thing that isn’t up for debate is a fluted tart pan. It’s the very best option and makes such a pretty presentation. In a pinch, you could use a springform pan in the same size.

Ingredients you’ll need to make homemade Toffee Pecan Brown Sugar Shortbread: All purpose flour, light brown sugar, chopped pecans and whole pecan halves, cold cubed butter, English toffee bits (bits-o-brickle) and vanilla extract.
Kitchen gadgets you’ll need: Mixing bowls, measuring cups and spoons, a sharp knife and cutting board or a food processor to chop the nuts, 9 inch fluted tart pan, a whisk, pastry blender to cut the butter into the dry ingredients and a cooling rack.
For this rich and buttery Toffee Pecan Brown Sugar Shortbread, I use a fluted tart pan with a removable bottom which makes the edges pretty, too.
I recommend scoring the dough prior to baking for perfect placement of the whole pecans. Please note that the lines will disappear while baking. You will want to again cut into wedges once baked and cooled.
Store leftover Toffee Pecan Brown Sugar Shortbread in an airtight container at room temperature for up to 5 days.
You can also freeze this shortbread recipe for up to 2 months. Thaw in the refrigerator overnight.

More Southern Cookies and Shortbread Recipes to Make

This buttery shortbread is a sweet treat that’s a personal favorite. I hope you and your family enjoy it, too. You may also like to try these cookies and shortbread recipes:

Vanilla Shortbread Cookies are infused with fragrant vanilla.
Browned Butter Pecan Sandies are a vintage cookie that pairs beautifully with a cup of hot tea.
Powder sugar coated Snowball Cookies are a holiday favorite.
Caramel Cashew Shortbread is buttery and sweet.
Chocolate Dipped Pecan Lace Cookies never disappoint.
Strawberry Shortbread Bars from Cookies and Cups.

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