Recipe

Pecan Diamonds From The Culinary Institute Of America Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 1 year, 1 month ago this recipe looks complicated but it is not... the recipe is from The Culinary Institute of America's Baking at Home with The Culinary Institute of America. I'm including a short blurb about the recipe from the school...Pecan Diamonds As rich as a... More Prep:25m Cook:50m Servings:48	Peetabear
	candylike pecan caramel bars

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Ingredients

Cookie Dough

1 1/4 cups (2 1/2 sticks) unsalted butter, softened

3/4 cup sugar

1 whole egg

1 teaspoon vanilla extract

3 2/3 cups cake flour, sifted

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Pecan Filling

2 cups (4 sticks) unsalted butter, cubed

2 cups light brown sugar, packed

1/2 cup sugar

1 cup honey

1/2 cup heavy cream

7 1/2 cups pecans, chopped

Directions

Cookie Dough

Cream together butter and sugar in a mixer bowl with the paddle attachment on medium speed until smooth and light, 1–2 minutes. Gradually incorporate egg and vanilla, stopping mixer and scraping bowl as necessary. Add flour and mix on low speed until just blended, about 30 seconds. Do not overmix.

Place dough onto parchment paper or a lightly floured surface and shape into a flat square. Wrap dough well with plastic wrap and refrigerate at least an hour.

Preheat oven to 350 degrees F and line bottom of a 15-inch x 10-inch jelly roll pan with parchment.

Roll dough out to a rectangle 17 inches x 12 inches x 1⁄8-inch thick. Transfer the rolled dough to the baking pan, gently pressing it to the pan. Trim the edges with a paring knife, and prick the bottom of the dough with the prongs of a fork to prevent bubbling during baking.

Bake until dough is firm but has no color, about 10–12 minutes. Cool dough while you make the filling.

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Pecan Filling

Place the butter, sugars, honey, and cream into a heavy-bottom saucepot. Bring mixture to a boil over medium-high heat and cook, stirring constantly, until it reaches 240 degrees F on a candy thermometer. Remove pot from the heat, add pecans, and stir until fully incorporated. Immediately pour into the pre-baked crust and spread into an even layer.

Bake in 350 degree F oven until the filling bubbles evenly across the surface and the crust is golden brown, about 40 minutes. Cool thoroughly before cutting.

Remove from pan using a knife to release the edges and invert the slab onto the back of a sheet pan. Transfer to a cutting board by flipping it over so it is right side up. Trim off the edges and cut into 1- or 2-inch diamonds.

The bars store well at room temperature, but can also be refrigerated or frozen as long as wrapped airtight.

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