Login to Save Like

Ingredients

• For the crust:
• 1 1/2 sticks unsalted butter, softened
• 1/3 cup sugar
• 1 1/2 cups flour
• 1/4 teaspoon salt
• For the topping:
• Leftover cranberry sauce (I used a little over 1 cup) or 1 cup or so dried cranberries
• 1 1/2 cups nuts of your choice (I used salted, mixed nuts)
• 1 cup light corn syrup
• 3/4 cup packed brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2 eggs, at room temperature
• 1. Make the crust. Preheat the oven to 375°F. Grease an 9x13-inch pan thoroughly, and line the bottom with a strip of parchment paper so that the ends poke out on the sides—this will make your life much easier when removing the
• 3. Spread the cranberry sauce evenly on top of the baked and cooled crust, or if you are using dried cranberries, scatter them evenly.
• 4. Scatter the nuts evenly on top of the cranberry layer.
• 5. Pour the liquid mixture over everything. It will be a thick mixture--try to pour it so that you get even coverage over the other toppings. If needed, use a spatula to distribute, but be gentle so that you do not tear up the bottom laye
• 6. Bake in a 325°F oven (a lower temperature than you used for pre-baking the crust) for about 45 to 50 minutes, or until the filling is lightly bubbling on the sides and looks firm in the middle. Let cool thoroughly--the filling will
• About the author: Jessie Oleson is a Seattle-based writer, illustrator, and cake anthropologist who runs Cakespy, an award-winning

Description

Serious Eats

View Full Recipe