Chewy Pecan Diamonds

Recipe by Bev I Am
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READY IN: 1hr 25mins
YIELD: 32 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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