Confession: I'm one of those people who snicker or smirk when certain words are pronounced differently from how I've been raised to say them.
Examples: Coupon. Caramel. Mayonnaise. Pajamas. Scallops. Worcestershire. And a common one--pecan*.
*For the record, I personally say pah-cahn, with the emphasis on the second syllable. For the record, all three are correct.
It's taken me awhile to fully appreciate the pecan and all its many applications. While you still won't see me reaching for a handful of plain ol' pecans, all you have to do is salt 'em and toast 'em or toss them with caramel (that's with three syllables, if you please) and I'm excited.
My most recent use for the lovely nuts was a unique case. I often bookmark recipes that I see on other blogs, but rarely do I make them the next day. When I saw Karly's post featuring her twist on the gooey butter cake, I didn't waste a second.
All I had on hand was a lemon cake mix, but it worked out quite nicely. For obvious reasons, a butter cake mix would be better. Regardless, if you like both pecans and the traditional version of gooey butter cake (and honestly, how could you not?), this dessert is for you. The nuts in the bottom layer make it blissfully crunchy and rich. Yes, even more rich than the original. Paula Deen would be proud.
Say, what other words get pronounced differently depending on the region?
Gooey Butter Pecan Bars
(motivated by Karly's post)
1 box (18.25 oz) lemon cake mix
1/2 cup butter, melted
2 cups chopped pecans
8 ounces cream cheese, softened
3 1/2 cups powdered sugar
Preheat oven to 350 degrees.
In a large mixing bowl, combine the cake mix, 1 egg, melted butter, and pecans. Mix well and press into a greased 9×13-inch pan.
Cream together the cream cheese, 2 remaining eggs, and powdered sugar until well combined. Pour over the crust.
Bake for 45-50 minutes or until the top is golden brown and the center is set. It should be gooey, but not runny. Cool completely before cutting, 1-2 hours. Store in the refrigerator.