Chewy Pecan Diamonds Recipes

PECAN DIAMONDS

Steps:

• For Crust:.
• Using pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal.
• Add water and toss lightly with fork.
• Gather dough into a ball, wrap in plastic and refrigerate 1 hour.
• Butter and flour 9x13-inch baking pan.
• Roll dough out on lightly floured surface to about 10x14-inch rectangle.
• Fit into prepared pan; dough will come about halfway up sides.
• Pierce dough with fork and chill.
• For Filling:.
• Preheat oven to 400 degrees.
• Bring brown sugar, butter, honey and sugar to boil in medium saucepan over medium heat, stirring constantly.
• Boil until thick and dark, stirring constantly, about 4 minutes; remove from heat and stir in pecans then blend in cream.
• Pour over dough in pan and bake until edges of crust are golden, about 25 minutes.
• Cool completely then cut lengthwise into 1-inch strips.
• Cut diagonally into 1-inch strips to create diamonds.
• Dust with confectioner's sugar if desired; serve at room temperature,.

PECAN SHORTBREAD DIAMONDS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press into an ungreased 15x10x1-in. baking pan. Bake at 375° for 12-15 minutes or until lightly browned. Cool for 5 minutes on a wire rack. Reduce temperature to 350°., To make filling, in a microwave-safe bowl, melt chocolate; stir until smooth. Cool. In a large bowl, combine the eggs, brown sugar, vanilla, salt and melted chocolate; fold in pecans. , Pour filling over crust. Bake for 18-20 minutes or until filling is set. Cool completely on a wire rack. Cut into diamond-shaped bars.

PECAN DIAMONDS

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.

CHEWY CARAMEL PECAN DIAMONDS

Steps:

• Set oven to 350 degrees.
• Line a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides; butter foil.
• In a food processor, blend the flour confectioner's sugar, cornstarch and salt for a couple of seconds.
• Add in 3/4 cup COld butter (cut into chunks); process until mixture begins to clump together.
• Press the dough evenly onto the bottom of the foil-lined baking pan.
• Bake until light and golden, about 25 minutes (don't overbake).
• Remove from oven; let stand while preparing the topping.
• Reduce the oven temperature to 325 degrees.
• FOR TOPPING: stir the brown sugar, corn syrup, and 1/4 cup butter in a heavy-bottomed saucepan over medium-high heat, until the sugar dissolves, and the mixture boils; boil for 1 minute.
• Add in the pecans and the whipping cream; boil until the mixture thickens slightly (about 3 minutes).
• Stir in vanilla.
• Pour over the warm baked crust.
• Bake for 20 minutes, or until the topping is darker, and bubbles thickly.
• Transfer pan to a wire rack; cool completely in the pan (topping will harden).
• In a double boiler, melt the caramels with 2-3 tsp whipping cream.
• Drizzle over the top of the cooked nut topping; cool.
• Lift foil out of the pan onto a cutting board.
• Using a heavy, sharp knife, cut the crust with nut topping into 1-1/2 x 1-inch diamonds.
• These keep for up to 1 week.

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.