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This does look good and similar to M Heater's REC: Pecan Diamonds...

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Joined: Dec 16, 2005


Posted to Thread #4936 at 3:34 pm on Dec 15, 2006

Pecan Diamonds

Recipe By :M. Heatter's Book of Great Desserts

1/2 pound butter -- (1 cup)
1/2 cup sugar
1 egg
1/4 teaspoon salt
1 large lemon -- finely grated rind of
3 cups sifted all-purpose flour
Pecan Topping:
1/2 pound butter -- cut in pieces
1/2 cup honey
1/4 cup granulated sugar
1 cup dark brown sugar -- firmly packed, plus
2 tablespoons dark brown sugar
1/4 cup heavy cream
20 ounces pecan halves -- (5 cups) or large pieces

1. Adjust rack to middle of oven and preheat to 375 deg. Butter a 15-1/2 x 10-1/2 x 1 - in. jelly-roll pan and place it in the freezer or refrigerator. (It is easier to spread this dough on a cold pan.)

2. In lg. bowl of electric mixer cream the butter and sugar, just to mix well. Beat in the egg, salt, and lemon rind. Gradually add the flour and beat only until mixture is smooth and holds together.

3. Place mixture by lg. spoonfuls all over the bottom of the cold pan. With floured fingertips press firmly all over the bottom and the sides. There must not be any holes or thin spots in bottom. Prick the bottom at 1/4 in. intervals with a fork. Chill in the freezer or refrigerator for about 10 min.

4. Bake 12 min. until half baked and lightly colored around the edges. If dough puffs up while baking, reach in to prick it with a fork very slightly and gently. Remove from oven but do not turn off oven heat. Prepare topping.

5. In a heavy 3-quart saucepan over mod. high heat, cook the butter and honey until butter is melted. Add both sugars and stir to dissolve. Bring to a boil and let boil without stirring for exactly 2 min.

6. Without waiting remove from heat and stir in heavy cream and pecans. Immediately spread the hot mixture evenly over the half-baked crust, spreading with the back of a wooden spoon to make as even as possible.

7. Bake in 375 deg. oven with rack in same position for 25 min. Remove from oven to cool completely. Cut around sides to release. Cover with a cookie sheet. Invert and remove pan.

8. Cover with a lg. rack and invert again right side up. Cut into diamonds or squares.

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