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.
- 3 1/3 cups pastry flour
- 1/2 cup plus 2 tablepsoons granulated sugar
- 10 1/2 ounces butter
- 1 large egg
- 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
- Preheat oven to 425ºF. In an electric mixer, combine all curst ingredients until a soft, uniform dough forms.
- 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.
- In a heavy bottomed pot, melt the butter, then add the sugars and honey and cook, stirring to 257ºF.
- Remove the mixture from heat and stir in the pecans and cream.
- Pour the topping mixture onto the par-baked crust and bake until the mixture bubbles and the top is semi-firm (about 20 minutes).
- 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.