A pasalubong favorite you can actually make yourself. Cut into small pieces and wrap individually to keep you from eating too much of this goodie and, instead, leave some for another day. It tastes better days after baking.
INGREDIENTS:
Set A:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup pecans or walnuts, chopped
Set B:
1/2 cup unsalted butter, melted 1 cup brown sugar
1/2 cup glucose syrup
2 whole eggs
1/2 tsp. maple syrup
Set C:
1/2 cup whole pecans or walnuts, for topping
PROCEDURE:
A. Sift the Set A ingredients into a bowl, add the nuts, and mix everything.
B. In a bowl, beat the butter and sugar and mix until frothy and sugar is dissolved. Add other Set B ingredients while beating.
C. Add the Set A mixture and mix until just combined. Pour the mixture into a greased, parchment-lined square pan. Even out the top with a spatula. Top with whole pecans or walnuts, and bake until center is still a bit moist. To check doneness, insert a toothpick to check if it comes out clean. Cool completely before removing from the pan and slicing.
Tip: For a richer flavor of butterscotch, melt butter and sugar together. Let it cool completely before adding in the eggs.