CHEWY PECAN DIAMONDS

Steps:

• for crust: Preheat oven to 350°F.
• Line 13x9x2-inch baking pan with foil, leaving 1-inch overhang on all sides.
• Butter foil.
• Blend flour, powdered sugar, cornstarch and salt in processor.
• Add butter and process until mixture begins to clump together.
• Press dough evenly onto bottom of foil-lined pan.
• Bake crust until set and light golden, about 25 minutes.
• Remove from oven.
• Let stand while preparing topping.
• Reduce oven temperature to 325°F.
• for topping: Stir brown sugar, corn syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils; boil 1 minute.
• Add pecans and cream; boil until mixture thickens slightly, about 3 minutes.
• Stir in vanilla.
• Pour hot topping over warm crust.
• Bake nut-topped crust until caramel is darker and bubbles thickly, about 20 minutes.
• Transfer pan to rack.
• Cool completely in pan (topping will harden).
• Lift foil out of pan onto cutting board.
• Using heavy sharp knife, cut crust with nut topping into 1 1/2x1-inch diamonds.
• (Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.) Makes about 32.