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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1/2 tsp |
| salt: 1/4 tsp |
| unsalted butter: 5 Tbl |
| granulated sugar: 5 Tbl |
| multipurpose shortening: 3 Tbl |
| eggs: 1 (large) |
| vanilla extract: 1/4 tsp |
| unsalted butter: 1 cup |
| honey: 1/2 cup |
| granulated sugar: 1/4 cup |
| heavy whipping cream (fluid): 1/4 cup |
| light brown sugar (packed): 1 1/4 cups |
| pecans (chopped): 4 cups |
Pecan Diamonds
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
45 min -
Servings
48 serving(s)
Tags
- 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.