Chewy Pecan Diamonds Recipe

Name: Chewy Pecan Diamonds
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; ¾ cup powdered sugar; ¼ cup cornstarch; ¼ teaspoon salt; Unsalted Butter; Golden Brown Sugar; Light Corn Syrup; 1 cup pecan halves; Whipping Cream; Vanilla Extract

Indulge in the ultimate sweet treat: Chewy Pecan Diamonds! This sensational recipe flawlessly blends the delightful crunch of a buttery shortbread cookie with a luscious, chewy caramel topping studded with pecans. Imagine a symphony of textures and flavors – the crumbly crust provides a perfect counterpoint to the rich, gooey caramel. Perfect for gifting (present them beautifully in a basket lined with candy cups, wrapped in cellophane and adorned with pine cones!), or for enjoying as a delicious homemade snack. Don't miss out on this unforgettable recipe!

Prep Time 20 mins

Cook Time 85 mins

Calories 228.6 kcal

Protein 4g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chewy Pecan Diamonds

All Purpose Flour
¾ cup powdered sugar
¼ cup cornstarch
¼ teaspoon salt
Unsalted Butter
Golden Brown Sugar
Light Corn Syrup
1 cup pecan halves
Whipping Cream
Vanilla Extract

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How to Make Chewy Pecan Diamonds

Preheat oven to 350°F (175°C). Line a 13x9x2-inch baking pan with foil, leaving a 1-inch overhang on all sides. Butter the foil.
In a food processor, combine 1 ½ cups all-purpose flour, ¾ cup powdered sugar, ¼ cup cornstarch, and ¼ teaspoon salt. Pulse until combined.
Add 1 cup (2 sticks) unsalted butter, cut into cubes, and process until the mixture resembles coarse crumbs.
Press the dough evenly into the bottom of the prepared pan.
Bake for 25 minutes, or until the crust is set and lightly golden. Remove from oven and let stand while preparing the topping.
Reduce oven temperature to 325°F (165°C).
In a heavy medium saucepan, combine 1 cup packed light brown sugar, ½ cup light corn syrup, and ½ cup (1 stick) unsalted butter. Cook over medium-high heat, stirring constantly, until the sugar dissolves and the mixture boils.
Boil for 1 minute. Stir in 1 cup pecan halves and ¼ cup heavy cream.
Continue to boil, stirring occasionally, until the mixture thickens slightly (about 3 minutes).
Remove from heat and stir in 1 teaspoon vanilla extract.
Pour the hot topping evenly over the warm crust.
Bake for 20 minutes, or until the caramel is darker and bubbles thickly.
Transfer the pan to a wire rack and let cool completely.
Lift the foil out of the pan and place it on a cutting board.
Using a sharp knife, cut the cooled pecan caramel into 1 ½ x 1-inch diamonds.
Makes approximately 32 diamonds.