Chewy Caramel Pecan Diamonds

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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