Pecan Diamonds
Indulge in the nutty-sweet perfection of Pecan Diamonds, a decadent dessert bar featuring a buttery shortbread base topped with a luscious caramel-pecan layer. This recipe combines the rich flavors of honey, brown sugar, and toasted pecans with the creamy depth of heavy cream, creating a topping that’s perfectly gooey and golden. The shortbread crust, made from scratch, bakes to a tender crumble, providing the perfect contrast to the velvety caramel topping. Ideal for holidays, potlucks, or as a special treat, these diamond-shaped delights are easy to make and slice beautifully for elegant presentation. With just under an hour of total prep and bake time, Pecan Diamonds are a show-stopping dessert that’s as beautiful as it is irresistible.
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 200 grams Light brown sugar
- 80 grams Honey
- 120 milliliters Heavy cream
- 250 grams Pecans (roughly chopped)
- 1 pinch Salt
Instructions
Preheat your oven to 175°C (350°F). Line a 9x13-inch rectangular baking pan with parchment paper, letting the edges overhang for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract.
Gradually add the all-purpose flour to the creamed mixture, stirring just until combined. The mixture will be crumbly but should hold together when pressed.
Press the dough evenly into the prepared baking pan to form the shortbread base. Use a flat-bottomed glass or your hands to smooth it down.
Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly.
While the crust is baking, make the caramel-pecan topping. In a medium saucepan over medium heat, combine the light brown sugar, honey, heavy cream, and a pinch of salt.
Bring the mixture to a gentle boil, stirring continually to dissolve the sugar. Allow it to simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the chopped pecans.
Carefully pour the caramel-pecan mixture over the partially baked crust, spreading it evenly with a spatula.
Return the pan to the oven and bake for an additional 18-20 minutes, or until the topping is bubbly and golden brown.
Remove the pan from the oven and let the Pecan Diamonds cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift them out.
Transfer to a cutting board and use a sharp knife to cut into diamond shapes. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
6070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 404.4 g | 518% | |
| Saturated Fat | 156.5 g | 782% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 593.1 g | 216% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 375.7 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 390 mg | 30% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1652 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
