PECAN DIAMONDS
Steps:
- Cookie Dough Cream together butter and sugar in a mixer bowl with the paddle attachment on medium speed until smooth and light, 1-2 minutes. Gradually incorporate egg and vanilla, stopping mixer and scraping bowl as necessary. Add flour and mix on low speed until just blended, about 30 seconds. Do not overmix. Place dough onto parchment paper or a lightly floured surface and shape into a flat square. Wrap dough well with plastic wrap and refrigerate at least an hour. Preheat oven to 350 degrees F and line bottom of a 15-inch x 10-inch jelly roll pan with parchment. Roll dough out to a rectangle 17 inches x 12 inches x 1⁄8-inch thick. Transfer the rolled dough to the baking pan, gently pressing it to the pan. Trim the edges with a paring knife, and prick the bottom of the dough with the prongs of a fork to prevent bubbling during baking. Bake until dough is firm but has no color, about 10-12 minutes. Cool dough while you make the filling. Pecan Filling Place the butter, sugars, honey, and cream into a heavy-bottom saucepot. Bring mixture to a boil over medium-high heat and cook, stirring constantly, until it reaches 240 degrees F on a candy thermometer. Remove pot from the heat, add pecans, and stir until fully incorporated. Immediately pour into the pre-baked crust and spread into an even layer. Bake in 350 degree F oven until the filling bubbles evenly across the surface and the crust is golden brown, about 40 minutes. Cool thoroughly before cutting. Remove from pan using a knife to release the edges and invert the slab onto the back of a sheet pan. Transfer to a cutting board by flipping it over so it is right side up. Trim off the edges and cut into 1- or 2-inch diamonds. The bars store well at room temperature, but can also be refrigerated or frozen as long as wrapped airtight.
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Hasseb raza
[email protected]I made these pecan diamonds for a potluck and they were a huge hit! Everyone loved them. They were so easy to make and they tasted amazing.
Brendon Mashoko
[email protected]These pecan diamonds were a bit too sweet for my taste, but they were still good. I would recommend using less sugar next time.
Odeen Heslop
[email protected]I followed the recipe exactly and my pecan diamonds turned out perfectly. They were crispy, caramelized, and addictive. I couldn't stop eating them!
Pramila lokuheththi
[email protected]These pecan diamonds were easy to make and turned out great! The caramel was perfectly sweet and the pecans were roasted to perfection.
Allan Sumner
[email protected]I've made this recipe several times and it always turns out great. The pecans are always crispy and the caramel is perfectly sweet. I highly recommend this recipe!
Biplob Hossain
[email protected]These pecan diamonds were delicious! The caramel was perfectly sweet and the pecans were roasted to perfection. I will definitely be making these again.
Hasnian Jalal
[email protected]I made these pecan diamonds for a potluck and they were a huge hit! Everyone loved them. They were so easy to make and they tasted amazing.
BOBGE BOBGE
[email protected]These pecan diamonds were a bit too sweet for my taste, but they were still good. I would recommend using less sugar next time.
Naqeebullah Afghan
[email protected]I followed the recipe exactly and my pecan diamonds turned out perfectly. They were crispy, caramelized, and addictive. I couldn't stop eating them!
Aleksander Koziol
[email protected]These pecan diamonds were delicious! The caramel was so rich and flavorful, and the pecans were perfectly toasted. I will definitely be making these again.
Furpa Lama
[email protected]I've made this recipe several times and it always turns out great. The pecans are always crispy and the caramel is perfectly sweet. I highly recommend this recipe!
Ghulam Rasool Kakepota
[email protected]These pecan diamonds were a hit at my holiday party! They were so easy to make and everyone loved them.
Nathan AK
[email protected]My family loved this recipe! It was quick and easy to make, and the pecans came out perfectly caramelized and crunchy. I will definitely be making this again.