1 3/4 c. butter, at room temperature
1 1/2 c. light brown sugar
1/4 c. granulated sugar
1 egg yolk
1 tsp. vanilla
1/2 tsp. salt
1 c. pecans or walnuts, chopped
2 c. flour

Heat oven to 350 degrees. Beat 1 cup of butter, 3/4 cup brown sugar and 1/4 cup granulated sugar. When creamy, beat in egg yolk, vanilla and salt. Stir in 1/2 cup of nuts, then the flour. Press into 15 x 10 x 1 inch pan. Bake 15 minutes. Meanwhile, combine remaining 3/4 cup butter and brown sugar in small saucepan. Bring to a boil over high heat and boil 3 minutes, stirring constantly. Remove pan from oven and prick dough all over with a fork. Spread caramel over dough evenly. Bake 5 minutes longer. Remove pan and sprinkle with remaining 1/2 cup nuts. Cool 15 minutes. Then cut into small squares.

NOTE: Try to coordinate the caramel being done when the dough is finished. I usually start the caramel after the dough has baked about 8 minutes.