I look at recipes everyday in search of something new or different. When I come across recipes that require a special ingredient that I know I have never seen and have no idea where to get it, mostly I ignore the recipe. Sometimes though, I know that I can substitute something else for the ingredient which is fun since I never know if the switch will actually work.
After reading this recipe for these Blondies, and seeing the major ingredient was Lyle’s Golden Syrup, which is an ingredient I have never seen in the stores, I was not sure what a good substitute would be. I thought I could mix maple syrup and corn syrup and hopefully come up with a good alternative; so I kept the recipe.
Months later I still had not tried making the Blondies, actually I forgot about them until I was shopping at Dean and Deluca in Napa, and there on the shelf was Lyle’s Golden Syrup. I bought two since I live two hours away. I’m glad I did, the flavor of this syrup is wonderful and addictive.
Lyle’s Golden Syrup is a British staple used in cooking and baking. It’s a light golden brown, velvety syrup made from refined sugar with a buttery-caramel flavor.
It’s been years since I had a Blondie and I am glad to have discovered this recipe; it is now one of my favorites. The deep flavor of the browned butter, toasted pecans and finally the sweetness of the syrup make this bar cookie a hit with my family.
For a printable recipe click “here”
~Browned Butter Blondies with Pecans ~
1 cup butter
1 cup chopped pecans
1/3 cup brown sugar
1 cup Lyle’s Golden Syrup
1 tsp. vanilla
2 1/4 cups flour
1 tsp. baking powder
1 tsp. salt
1. Preheat oven to 350 degrees and grease a 9″ x 13″ baking pan.
2. Melt the butter in a saucepan and add the pecans. Cook over medium low heat until pecans are toasted and the butter turns brown. About 15 minutes.
3. Strain the pecans from the butter. Chill the butter for about 20 minutes.
4. Cream the chilled butter and brown sugar until light and fluffy, about 3 minutes.
5. Add the syrup and mix until incorporated.
5. Beat in the eggs and vanilla until combined.
6. Add the dry ingredients and pecans; mix until just combined.
7. Pour mixture into the prepared pan.
|Cooking the butter and pecans|
|Blondie batter – ready for baking|
8. Bake for 35 – 40 minutes until nice and golden.