PECAN DIAMONDS RECIPE - (4.3/5)
Provided by Treebs
Number Of Ingredients 16
Steps:
- Adjust rack to lower third of oven and preheat oven to 375 degrees F. DOUGH: Put the flour, sugar, and salt in a food processor bowl. Process just to blend the ingredients. Add the butter pieces all at once, and process with on/off bursts until the mixture has the consistency of cornmeal. Whisk the egg and vanilla together in a small bowl. With the motor on, pour the egg mixture down the feed tube. Process just until the ingredients form a ball. Divide the dough into eight pieces and scatter them over an ungreased 10x15x1" cool baking pan. With floured fingertips, pat the dough to extend the portions to cover the pan as evenly as possible. Bake for 10 minutes. don't allow the dough to color. Remove from oven. Reduce oven temperature to 350 degree F. TOPPING: Combine the butter, honey, and sugars in a heavy-bottomed 1 1/2 qt saucepan. Heat over med-low heat until butter melts; then raise heat to medium and bring the mixture to boil. Without stirring, allow mixture to boil only 1 minute. Turn off heat, stir in the cream, nuts, and zest. Pour over bottom crust; return crust to oven. Bake for 30-35 minutes, or until the topping is an amber color. Topping will bubble toward the end of baking. Place on a wire rack to cool to allow the topping to firm before cutting. Using a ruler as a guide and small paring knife, make marks at 2" intervals on the long sides. Cut along the diagonals to form diamond-shaped bars. After cutting, cover baking pan with aluminum foil and store up to 4 days at room temperature. Seal the foil around the rim of the pan without letting the foil touch and disrupt the topping's glossy surface.
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