Chewy Caramel Pecan Diamonds Recipes

CARAMEL PECAN DIAMONDS

Steps:

• For the dough, combine the dry ingredients in a mixing bowl and stir well to mix. Cut the butter into 8 to 10 pieces and add to the dry ingredients. Rub the butter in finely; be careful that the mixture remains cool and powdery. Beat the eggs lightly and stir them into the dough with a fork. Continue stirring until the dough masses together. Remove the dough to a floured surface and knead lightly, until the dough is smooth. Form the dough into a rectangle about 1-inch thick and wrap in plastic. Chill the dough until it is firm, about 1 hour.
• Butter a 10 x 15-inch jelly roll pan. Roll the dough to a rectangle about 12 x 17 inches. Roll the dough onto the rolling pin, then unroll it into the pan. Press the dough well into the bottom and sides of the pan and fold the excess dough into the pan. Make a high fluted edge around the edge of the pan. Chill the dough-lined pan while preparing the filling.
• Preheat the oven to 350 degrees F. Combine the corn syrup and sugar in a saucepan and mix well. Place on medium heat and stir occasionally, until the syrup comes to a boil. At the boil, add the butter and cream and return to a boil. Simmer the mixture for 3 minutes, stirring occasionally. Remove from heat and stir in the vanilla and rum.
• Place the chopped pecans in a heatproof mixing bowl. Pour the cooked syrup over the pecans and stir well to mix. Pour the filling on the dough in the pan and spread it evenly with a metal spatula.
• Bake the pastry on the lowest rack of the oven for about 30 minutes. Turn the pan occasionally to make sure that the dough and the filling bake evenly. Remove the pan from the oven and cool it on a rack to room temperature. Wrap the pan in plastic wrap and chill overnight.
• To unmold the pastry, run a small, sharp knife between the crust and the sides of the pan. Place the pan on low heat for a few seconds to loosen the pastry. Place a cookie sheet on the top and invert. Remove the pan in which the pastry baked and replace it with a cutting board. Invert, remove the cookie sheet and trim away the edges of the pastry.
• Cut the pastry into 1 1/2- inch diamonds.

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.

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 DIAMONDS WITH SHORTBREAD CRUST

Steps:

• Set oven to 350 degrees.
• Line the bottom of a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides, then butter the foil.
• For the crust: in a food processor blend flour, powdered sugar, cornstarch and salt; process for a couple of seconds.
• Add in cold butter and process until the mixture begins to come together.
• Lightly press the mixture onto the bottom of prepared baking dish that has been lined with a foil overhang.
• Bake the crust for about 25 minutes, or until lightly golden (if you are not using the foil, then bake a little less time, watch closely not to overbake the crust!).
• Remove and let sit at room temperature while preparing the topping.
• Reduce oven to 325 degrees.
• To make the topping: In a heavy medium saucepan over medium-high heat, stir the brown sugar, corn syrup and butter until the sugar dissolves and the mixture boils (about 1 minute).
• Add in chopped pecans and whipping cream; boil until the mixture thickens (about 3 minutes).
• Add in vanilla.
• Pour the hot topping over the warm crust.
• Return to oven and bake for about 20 minutes, or until the caramel is darker and is bubbling thickly.
• Cool COMPLETELY in the pan (the topping will harden upon sitting).
• Using the foil overhang, lift out of the pan onto a cutting board.
• Using a sharp knife cut into 1 x 1-inch diamonds or to desired size.

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.