Pecan Diamonds

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Servings: 6 Difficulty: Advanced
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Rich shortbread base topped with gooey caramel pecan filling
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Pecan Diamonds

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 731.3

Description

These decadent Pecan Diamonds feature a buttery shortbread crust topped with a rich, gooey layer of caramelized pecans and brown sugar. The contrast between the crisp, tender cookie base and the chewy, nutty topping creates a sophisticated dessert experience. Perfect for holiday gatherings, tea time, or as a thoughtful homemade gift. The distinct diamond shape makes them visually appealing and easy to serve. Made with simple pantry staples like butter, flour, eggs, and honey, this recipe delivers professional-quality results with home-style comfort.

Ingredients

Directions

  1. Preheat oven to 375&# 194;°F (190ðC).
  2. In a small bowl, beat 1/3 cup butter with 1/4 cup sugar using an electric mixer until light and fluffy.
  3. Beat in the egg until well combined.
  4. Stir in the flour until a soft dough forms.
  5. Spread the dough evenly into a lightly greased 9x9x2-inch baking pan. The dough will be thin.
  6. Bake at 375ðF (191ðC) for 12 minutes, or until the dough begins to firm up but is not fully cooked.
  7. Remove pan to a wire rack and lower oven temperature to 350ðF (175ðC).
  8. Meanwhile, melt the remaining 1/2 cup butter in a medium saucepan over medium heat.
  9. Add the brown sugar, 3 tablespoons sugar, and 1/3 cup honey to the melted butter.
  10. Bring to a boil and boil rapidly for 2 1/2 minutes, stirring constantly, until caramel colored and thick.
  11. Carefully stir in 1/3 cup heavy cream and bring back to a boil.
  12. Remove from heat and stir in 6 ounces coarsely chopped pecans.
  13. Spread the pecan mixture evenly over the partially baked cookie dough.
  14. Bake at 350ðF (177ðC) for 25 minutes, or until the pecan mixture is bubbly and begins to set.
  15. Remove to a wire rack and cool completely. The topping will become firm as it cools.
  16. Cut into 8 lengthwise strips and 9 diagonal strips to create diamond-shaped cookies.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 731.3kcal
% Daily Value *
Total Fat 42.8g66%
Saturated Fat 26.1g131%
Cholesterol 154.1mg52%
Sodium 340.6mg15%
Total Carbohydrate 76.8g26%
Dietary Fiber 2.4g10%
Sugars 15.5g
Protein 10.1g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring to ensure accurate volume.

Store leftover Pecan Diamonds in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring to room temperature before serving for best texture.

For a gluten-free variation, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Be careful when adding the cream to the boiling sugar mixture, as it may bubble up vigorously. Use a heavy-bottomed saucepan to prevent scorching.

Keywords: pecan, diamonds, shortbread, caramel, dessert, cookie, toffee, baking, butter, brown sugar, honey, nuts, holiday, gift, crust, filling, chewy, buttery, rich, indulgent
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