Try these for a holiday party or gift.
To make the crust mix together the flour, sugar, salted butter, a few drops each of vanilla and almond extract, and the water. Press into a 13 by 9 inch metal baking pan, lined with foil, leaving a 2 inch overhang on both ends, and buttered. Chill. Bake in a preheated oven at 375 degrees until browned lightly, about 25 minutes. Cool.
To make the filling, cook the sutar in medium saucepan over moderate heat, undisturbed until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream. Cook over moderately low heat, stirring until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt and pecans. Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.
Run a heavy knife under hot water, then wipe dry and cut confection into 2 inch triangles, diamonds, or squares.