Pecan Diamonds


Part-cookie part-candy, Michelle Boland’s pecan diamonds bring a caramel-y, crunch-y touch to the cookie jar. First, you form the shortbread crust, then bring together sugar, butter and honey for the toffee-esque topping. Once the nutty treat has baked and cooled, you can cut it into any tasty shape you choose.

See the 12 Days of Cookies here.


Yields: 15-20 diamonds


For the crust:
  • 3 1/3 cups pastry flour
  • 1/2 cup plus 2 tablepsoons granulated sugar
  • 10 1/2 ounces butter
  • 1 large egg
For the topping:
  • 16 ounces butter
  • 2 cups plus 2 tablespoons brown sugar
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 1 cup honey
  • 8 cups pecans, chopped
  • 1/2 cup heavy cream


For the crust:
  1. Preheat oven to 425ºF. In an electric mixer, combine all curst ingredients until a soft, uniform dough forms.
  2. Spray a half-sheet pan with cooking spray and line it with parchment paper. Press the dough as evenly as possible to fill the pan. Par-bake until golden brown, approximately 5 minutes. Set aside. Turn oven to 350ºF.
For the topping:
  1. In a heavy bottomed pot, melt the butter, then add the sugars and honey and cook, stirring to 257ºF.
  2. Remove the mixture from heat and stir in the pecans and cream.
To assemble:
  1. Pour the topping mixture onto the par-baked crust and bake until the mixture bubbles and the top is semi-firm (about 20 minutes).
  2. Chill in the fridge and freezer overnight. Once hardened, remove the confection from the pan and cut into long strips approximately one-inch wide and then diagonally into diamonds.

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