PECAN DIAMONDS

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Pecan Diamonds image

Make and share this Pecan Diamonds recipe from Food.com.

Provided by BonnieZ

Categories     Bar Cookie

Time 1h30m

Yield 48 diamonds, 48 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter
5 tablespoons sugar
3 tablespoons shortening
1 large egg
1/4 teaspoon vanilla extract
1 cup unsalted butter
1/2 cup honey
1/4 cup sugar
1/4 cup heavy cream
1 1/4 cups brown sugar
4 cups chopped pecans

Steps:

  • For the crust:.
  • Combine flour, baking powder& salt, set aside.
  • Cream butter,sugar and shortening until light and fluffy.
  • Add egg and vanilla and beat until well combined.
  • Add dry ingredients, stirring until dough forms a ball.
  • Wrap dough and refrigerate overnight.
  • Preheat oven to 375°F Between 2 sheets of waxed paper roll the dough into a 15x10 inch rectangle 1/8 inch thick.
  • Remove top sheet of waxed paper and invert onto a 15x10 inch jelly roll pan.
  • Remove remaining wax paper and if necessary, patch the dough.
  • Prick the dough liberally with a fork to prevent shrinkage during baking, and bake 10 minutes (DO NOT BROWN).
  • Cool completely and reduce oven temperature to 350°F.
  • For the Filling:.
  • In a large saucepan combine butter, honey,and both sugars and bring to a boil over medium heat.
  • Stir in nuts and mix thoroughly.
  • Stir in cream and mix thoroughly.
  • Set cooled partially baked crust into a pan of the same size (this is necessary to prevent burning of the crust while topping caramelizes).
  • CAREFULLY spread pecan mixture over partially baked crust (mixture will be extremely hot and can severly burn you).
  • Bake 35 minutes in 350F oven.
  • Cool completely in pans on wire rack.
  • Once cool cut crosswise into 1 1/2 inch stips, then cut diagonally at 2 inch intervals to form diamonds.
  • **It is recommended that you do not use dark coated baking pans for this recipe.
  • If you must, shorten baking time by at least 10 minutes.

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