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Toffee Pecan Brown Sugar Shortbread

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.

Toffee Pecan Brown Sugar Shortbread

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.

Toffee Pecan Brown Sugar Shortbread

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.


Toffee Pecan Brown Sugar Shortbread on a stand

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:

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Toffee Pecan Brown Sugar Shortbread
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5 from 1 vote

Toffee Pecan Brown Sugar Shortbread

Prep Time20 minutes
Cook Time30 minutes
Cooling time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: toffee-pecan-brown-sugar-shortbread
Servings: 16 servings
Calories: 174kcal
Author: Melissa Sperka


  • 1 1/2 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup plus 2 Tbsp cold butter cubed
  • 1/2 cup finely chopped pecans
  • 16 whole pecans
  • 1/4 cup bits-o-brickle English toffee bits
  • 1 tsp pure vanilla extract


  • Preheat the oven to 325°F. Lightly spritz the bottom of a 9-inch tart pan with a removable bottom or regular metal pie pan with cooking spray. Set aside.
  • In a medium-size mixing bowl mix together the flour and brown sugar.
  • Using a pastry blender or 2 forks, cut the cold butter into the flour until it resembles peas.
  • Mix-in the chopped pecans, toffee bits and vanilla.
  • Press firmly and evenly into the pan.
  • Using a sharp knife or pastry wheel score the top into 16 wedges. (This helps with pecan placement)
  • Gently press one whole pecan onto the outer end of each wedge.
  • Bake for 28-30 minutes until lightly golden.
  • Remove from the oven and rest on a cooling rack. Allow to cool and set for 30 minutes.
  • Remove the outer ring and use a long sharp knife to carefully cut into wedges while still warm.
  • Cool completely.
  • Store in a container tightly sealed at room temperature.


Serving: 1serving | Calories: 174kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 58mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    Hi Melissa! Love your recipe! I’ve been making cookies for 45 years and I know a good cookie by the ingredients in the recipe! I am particularly fond of any cookie thst is crumbly like shortbread. Going to make this tomorrow. I’m curious though, I have never mixed shortbread in the order you listed. Do you think if I whip the butter and brown sugar amd then add the flour, thst it will still come out ok? What is the purpose of mixing flour and the brown sugar together, and THEN cutting in the butter cubes? Thank you . Maybe I will try it the regular way and see what happens. But thank you for a wonderful recipe!

    1. Yes, it does make a difference. This is shortbread and that’s the best technique to use for combining the dry ingredients with the butter for this recipe. Happy baking!

  2. Ya’ killin’ me, Melissa, Ya’ killin’ me. Please don’t stop. Will be making this beauty soon. Thanks.

  3. Melissa, are all these recipes yours? Or a collection of what you have tried from books,internet etc…. This one in particular looks delicious and I have NEVER seen it before, and I am a shortbread hound! LOL

    1. They are indeed all mine. While I certainly didn’t invent shortbread,any variation seen here on my website was developed by me in my own kitchen.This is one of my very favorites! I develop recipes professionally for many brands but. my own website is my baby.Thanks for visiting!

  4. This sounds so yummy! Looking forward to making it soon.
    Thanks for sharing this recipe.

    So funny how some people pronounce Pecan. I say Puh-khan.

    You pee in a can, You eat a Puh-khan!

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