Preheat oven to 325

Beat together the butter and powdered sugar for 3 minutes

Add the flour and mix until it comes together

Line a square baking pan with parchment paper, making sure you can grab the flaps to easily lift after baking

Press the shortbread dough into the pan

Bake for 20 minutes

Turn the oven off

Meanwhile make the caramel pecan sauce by melting the butter, brown sugar and corn syrup on low for 10 minutes

Increase the temperature a bit (at this point do not stir it, but you can swirl the pan), until it’s bubbling and has reached a temperature of 240 degrees (you’ll need a kitchen thermometer but this takes only a few minutes)

Turn the heat off and gently whisk in the heavy cream until combined

Whisk in the vanilla extract, cinnamon and salt

Mix in the pecans

Pour the caramel pecan sauce over the cooked short bread layer

Let cool a few hours, once it’s reach room temperature it’s ready to serve

Cut into squares and serve