Chewy Pecan Diamonds Recipes

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CHEWY CARAMEL PECAN DIAMONDS



Chewy Caramel Pecan Diamonds image

Make and share this Chewy Caramel Pecan Diamonds recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 32 cookie diamonds

Number Of Ingredients 12

1 3/4 cups all-purpose flour
2/3 cup confectioners' sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 cup chilled cold butter, preferably unsalted, divided
1 1/2 cups packed light brown sugar
1/2 cup light corn syrup
4 cups coarsley chopped pecans
1/2 cup whipping cream, unwhipped
2 teaspoons vanilla
8 ounces unwrapped caramels (about 28)
2 -3 teaspoons whipping cream

Steps:

  • 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.

CHEWY PECAN DIAMONDS



Chewy Pecan Diamonds image

This is a wonderful combination of cookie and candy, with the crumbly crust serving as counterpoint to the chewy caramel topping. For a nice presentation, place the cookies in paper candy cups, and set the cups in a basket; wrap clear cellophane around the basket, tie it up with raffia and decorate it with pine cones. Save the irregularly shaped leftover cookies to enjoy as a snack. From Bon Appetit

Provided by Bev I Am

Categories     Bar Cookie

Time 1h25m

Yield 32 cookies

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1/3 cup powdered sugar
1/4 cup cornstarch
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into 1/2 inch pieces
1 1/4 cups packed golden brown sugar
1/2 cup light corn syrup
1/4 cup unsalted butter
4 cups coarsely chopped pecans (about 14 1/2 ounces)
1/2 cup whipping cream
2 teaspoons vanilla extract

Steps:

  • 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.

PECAN DIAMONDS



Pecan Diamonds image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 1h30m

Yield 50 small diamonds

Number Of Ingredients 14

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

Steps:

  • To prepare the dough, put the butter, sugar, shortening, egg yolks and vanilla extract in a mixing bowl and beat to blend well.
  • 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.
  • 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.
  • 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.
  • 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.
  • Meanwhile, preheat the oven to 350 degrees.
  • Prick the dough all over with the tines of a fork.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 11 milligrams, Sugar 5 grams, TransFat 0 grams

CHEWY PECAN BARS



Chewy Pecan Bars image

A friend from Texas gave me this recipe years ago. Because it's so easy to make, I've relied on it quite often.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 9

1/4 cup butter, melted
4 large eggs, room temperature
2 cups packed brown sugar
2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped pecans
Confectioners' sugar

Steps:

  • Spread butter evenly in an ungreased 13-in. x 9-in. baking pan. In a large bowl, beat eggs, brown sugar and vanilla until blended. Combine flour, baking soda and salt; gradually add to egg mixture until well blended. Stir in pecans., Spread into prepared pan. Bake at 350° for 30-35 minutes or until browned. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 120 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN SHORTBREAD DIAMONDS



Pecan Shortbread Diamonds image

"My mother and I used to make these rich, buttery shortbread cookies every year for the holidays and gift-giving. With a hint of chocolate and a chewy pecan filling, they really are exceptionally good." The diamond shape adds a special touch! Jane Ellen Benroth - Bluffton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 5 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 teaspoon salt
FILLING:
2 ounces unsweetened chocolate, chopped
4 large eggs
1-1/2 cups packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups chopped pecans

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press into an ungreased 15x10x1-in. baking pan. Bake at 375° for 12-15 minutes or until lightly browned. Cool for 5 minutes on a wire rack. Reduce temperature to 350°., To make filling, in a microwave-safe bowl, melt chocolate; stir until smooth. Cool. In a large bowl, combine the eggs, brown sugar, vanilla, salt and melted chocolate; fold in pecans. , Pour filling over crust. Bake for 18-20 minutes or until filling is set. Cool completely on a wire rack. Cut into diamond-shaped bars.

Nutrition Facts :

PECAN CHEWIES



Pecan Chewies image

These delicious chewy dessert bars are a favorite of Flossie Johnson's family. They're from the Betty Crocker Racing Family Collection.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 6

1/2 cup butter or margarine, softened
1 package (16 ounces) packed brown sugar
1 teaspoon vanilla
3 eggs
1 1/2 cups Gold Medal™ self-rising flour
1 cup chopped pecans

Steps:

  • Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches.
  • Beat butter, brown sugar and vanilla in large bowl on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour and pecans. Pour into pan.
  • Bake 30 to 35 minutes or until golden brown. Cool completely. For 48 bars, cut into 8 rows by 6 rows.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 20 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 20 mg

PECAN CHEWIES



Pecan Chewies image

Pecans, brown sugar and butter makes for a chewy soft treat good anytime of the year.

Provided by Tonya

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 6

¾ cup butter
3 cups packed light brown sugar
3 eggs, beaten
1 ½ teaspoons vanilla extract
3 cups chopped pecans
3 cups self-rising flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
  • Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
  • Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
  • Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 40.8 g, Cholesterol 38.5 mg, Fat 17.2 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 4.8 g, Sodium 255.8 mg, Sugar 27.5 g

GEORGE RYAN'S PECAN DIAMONDS



George Ryan's Pecan Diamonds image

Provided by George Ryan

Categories     dessert

Time 1h

Yield About 6 dozen cookies

Number Of Ingredients 16

10 tablespoons butter
1/2 cup white sugar
6 tablespoons solid white shortening
2 large eggs
1 1/2 cups cake flour
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
Salt to taste if desired
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 pound butter
1/4 pound light brown sugar
2 tablespoons white sugar
6 tablespoons honey
1/2 pound shelled pecans
2 tablespoons heavy cream

Steps:

  • Preheat the oven to 375 degrees.
  • To prepare the dough, combine the butter, sugar and shortening in a mixing bowl. Beat until light and fluffy. Beat in the eggs.
  • Sift together the flours and baking powder.
  • Fold flour mixture, salt, vanilla and almond extracts into creamed butter mixture. Knead briefly.
  • Roll out the dough into a rectangular shape, mounding the outside edges slightly to contain the filling. Place it on a baking sheet or shape the rolled-out dough into a 9-by-13-inch baking pan, mounding the edges slightly. Prick the dough all over with the tines of a fork. Bake 10 to 15 minutes or until light brown. Do not let the dough darken as it bakes.
  • To prepare the filling, combine butter, sugars and honey in a saucepan. Bring to a boil and cook about three minutes, stirring constantly. Remove from heat and stir in pecans. Let cool. Stir in cream.
  • Pour the filling into the baked dough and smooth it over to the edges. Set the baking sheet or baking pan on a second baking sheet and return it to the oven. The bottom pan will prevent overcooking. Bake 20 minutes or longer until the filling seems firm. Remove from the oven and let cool briefly. Slide the filled pastry onto a flat surface and when cool enough, cut it into bite-size squares or rectangles.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 44 milligrams, Sugar 5 grams, TransFat 0 grams

CHEWY PECAN SQUARES



Chewy Pecan Squares image

Deliciously chewy squares, similar to brownies minus the chocolate!

Provided by DebAC

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 6

1 (16 ounce) package light brown sugar
2 cups baking mix (such as Bisquick ®)
4 eggs
1 cup chopped pecans
2 tablespoons melted margarine, cooled
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix brown sugar, baking mix, eggs, pecans, margarine, and vanilla extract together in a bowl; spread into the prepared baking dish.
  • Bake in the preheated oven until brown and bubbling, 25 to 30 minutes. Cut into 2-inch squares.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 25.2 g, Cholesterol 31 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 153.2 mg, Sugar 18.6 g

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