Pecan Diamonds

Name: Pecan Diamonds
Total time: 1 h 30 min
Yield: 50 small diamonds
Ingredients: 5 tablespoons butter at room temperature; 4 tablespoons granulated sugar; 4 tablespoons solid-white shortening; 2 egg yolks; 1/2 teaspoon pure vanilla extract; 1 1/2 cups flour; 1/2 teaspoon baking powder; Pinch of salt, if desired; 1 cup butter; 1/2 cup honey; 4 tablespoons granulated sugar; 1 cup, plus 4 tablespoons, light brown sugar; 4 cups chopped pecans; 4 tablespoons heavy cream

By Craig Claiborne and Pierre Franey

Total Time: 1 hour 30 minutes, plus overnight refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD; America's Own Nut

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Ingredients

Yield:50 small diamonds

The Dough

5tablespoons butter at room temperature
4tablespoons granulated sugar
4tablespoons solid-white shortening
2egg yolks
½teaspoon pure vanilla extract
1½cups flour
½teaspoon baking powder
Pinch of salt, if desired

The Filling

1cup butter
½cup honey
4tablespoons granulated sugar
1cup, plus 4 tablespoons, light brown sugar
4cups chopped pecans
4tablespoons heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
To prepare the dough, put the butter, sugar, shortening, egg yolks and vanilla extract in a mixing bowl and beat to blend well.
Step 2
Sift the flour, baking powder and salt together and fold this into the butter mixture. Shape into a soft ball. Wrap in plastic wrap and chill overnight.
Step 3
Be advised that the pastry in this recipe may crack or fall slightly apart when it is transferred to a baking dish. If it does, it may be patched with the fingers.
Step 4
Have ready a rimmed baking dish measuring about 8 by 12 inches. Remove the ball of dough from the refrigerator and let it stand to soften briefly, about 10 to 15 minutes. Shape the dough by hand into a rectangle measuring about 4 by 8 inches.
Step 5
Lay out a length of clear plastic wrap on a flat baking sheet and place the dough in the center. Cover with a second length of clear plastic wrap and roll the dough out into a rectangle measuring about 8 by 12 inches. Remove the top layer of plastic wrap. Invert the baking dish over the dough and quickly turn both the baking dish and the dough, letting the dough fall into the dish to cover the bottom of it. If the dough breaks or falls apart, it may be patched with the fingers with bits of dough.
Step 6
Meanwhile, preheat the oven to 350 degrees.
Step 7
Prick the dough all over with the tines of a fork.
Step 8
Bake the dough for 10 minutes. Let it cool while you prepare the filling. Let the heat in the oven remain constant at 350 degrees.
Step 9
To prepare the filling, combine the butter, honey, granulated sugar and brown sugar in a saucepan and bring to the boil. Cook, stirring, exactly three minutes.
Step 10
Remove from the heat and let cool. Fold in the pecans and stir in the cream. Blend well and immediately pour onto the baked crust. Spread evenly over the crust. It is advisable to cover the bottom of the oven with aluminum foil to catch any drippings. Place in the oven and bake 35 minutes. Let cool completely. Run a knife around the outside edge of the candy. It may be unmolded. Cut the candy into diamond shapes.