Ingredients:

  • 1.5 cups (170g) Raw Pecan Halves
  • 0.5 tsp Sea Salt
  • 1 cup (227g) Salted Butter, softened but cool
  • 0.5 cup (60g) Powdered Sugar
  • 1 tsp Pure Vanilla Bean Paste
  • 2 cups (250g) All-Purpose Flour
  • 0.25 tsp Fine Sea Salt
  • 2 tbsp Turbinado Sugar

Instructions:

  1. Place the pecan halves in a dry skillet over medium heat. Sizzle them for about 5-7 minutes, tossing frequently, until they are fragrant and a shade darker. Sprinkle with the 0.5 tsp sea salt immediately while they are hot so it sticks to the natural oils. Let them cool completely before chopping.
  2. In your stand mixer, beat the cool, softened butter and powdered sugar together. You aren't looking for fluffy here like a cake; you just want it smooth and creamy. Add the vanilla bean paste and mix until combined.
  3. Sift the flour and fine sea salt into the butter mixture. Mix on the lowest speed possible just until no white streaks remain. Fold in the cooled, chopped pecans by hand with a spatula. The dough will look sandy at first but will come together if you press it.
  4. Turn the dough onto a piece of plastic wrap. Shape it into a log that is roughly 2 inches in diameter. Roll it tightly, smoothing out any air pockets. Chill this in the fridge for at least 2 hours — this is non negotiable for the texture.
  5. Preheat your oven to 350°F. Roll the chilled log in turbinado sugar to coat the exterior. Use a sharp knife to slice 1/2 inch thick rounds. Place them on a parchment lined tray and bake for 12-15 minutes. You are looking for a pale gold edge and a matte top.