Carmel Pecan Diamonds


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Carmel Pecan Diamonds

This is easily one of my most popular recipes. Everyone loves these little morsels and I have many requests for this recipe. Eating one or two is not as big of a commitment as a whole piece of pecan pie (less guilt and calories), they work great as part of an assortment of desserts or cookies, can be made ahead of time and stored in the refrigerator, and are also wonderful as a little treat with a cup of tea or coffee. Hope you enjoy it!

Please note this recipe is for a 12" x 18" half baking sheet. If you want to use a 9" x 12" pan cut the quantities in half.

For the crust:

2/3 cup Powdered Sugar

2 cups Flour

1/2 pound Butter, very cold

Use a 12" x 18" baking sheet with sides and line the bottom with parchment paper. Place the sugar and flour in a food processor and mix briefly. Cut the cold butter into cubes; add to the flour mixture and process just to coarse meal. Press firmly into the baking sheet and bake for 12-15 minutes, 350 degrees, until lightly golden.

For the filling:

1/2 pound butter (2 sticks)

1/2 cup brown sugar

1/2 cup honey

1/4 cup maple syrup

1/3 cup heavy cream

12 each caramels, unwrapped

16 ounces pecans, chopped

Combine the butter, brown sugar, honey, maple syrup, heavy cream and caramels in a heavy, large saucepan over medium high heat. Simmer gently until the butter is melted and the mixture comes to a boil. Remove from the heat, stir in the pecans and evenly pour over the baked crust.

Bake for 15-20 minutes at 350 until bubbly and just browned on the edges.

Allow to cool completely. Turn them out from the pan and cut into diamonds or bars.

You will likely end up with some little “Scooby Snack” pieces – they may not be as pretty but they are just as delicious – a treat for the chef!

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