Pecan Diamonds With Shortbread Crust

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 3/4 cups flour
• 1/3 cup powdered sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3/4 cup cold butter, cut into small pieces (no substitutes)
• 1 1/4 cups light brown sugar
• 1/2 cup light corn syrup
• 1/4 cup butter (no substitutes)
• 4 cups chopped pecans (about 15 ounces)
• 1/2 cup whipping cream (unwhipped)
• 3 teaspoons vanilla

Recipe

• 1 set oven to 350 degrees.
• 2 line the bottom of a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides, then butter the foil.
• 3 for the crust: in a food processor blend flour, powdered sugar, cornstarch and salt; process for a couple of seconds.
• 4 add in cold butter and process until the mixture begins to come together.
• 5 lightly press the mixture onto the bottom of prepared baking dish that has been lined with a foil overhang.
• 6 bake the crust for about 25 minutes, or until lightly golden (if you are not using the foil, then bake a little less time, watch closely not to overbake the crust!).
• 7 remove and let sit at room temperature while preparing the topping.
• 8 reduce oven to 325 degrees.
• 9 to make the topping: in a heavy medium saucepan over medium-high heat, stir the brown sugar, corn syrup and butter until the sugar dissolves and the mixture boils (about 1 minute).
• 10 add in chopped pecans and whipping cream; boil until the mixture thickens (about 3 minutes).
• 11 add in vanilla.
• 12 pour the hot topping over the warm crust.
• 13 return to oven and bake for about 20 minutes, or until the caramel is darker and is bubbling thickly.
• 14 cool completely in the pan (the topping will harden upon sitting).
• 15 using the foil overhang, lift out of the pan onto a cutting board.
• 16 using a sharp knife cut into 1 x 1-inch diamonds or to desired size.