Food recipes
Chewy Pecan Diamonds
Chewy Pecan Diamonds Ingredients: wheat flour, white, all-purpose, unenriched sugars, powdered cornstarch salt, table butter, without salt sugars, brown syrups, corn, light butter, without salt nuts, pecans cream, whi...
Chewy Pecan Diamonds
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
cornstarch
salt, table
butter, without salt
sugars, brown
syrups, corn, light
butter, without salt
nuts, pecans
cream, whipped, cream topping, pressurized
vanilla extract
Directions:
for crust: Preheat oven to 350F.
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 325F.
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
cornstarch
salt, table
butter, without salt
sugars, brown
syrups, corn, light
butter, without salt
nuts, pecans
cream, whipped, cream topping, pressurized
vanilla extract
Directions:
for crust: Preheat oven to 350F.
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 325F.
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.