posted by Pat T 09-11-98 6:17 AM
Pecan Diamonds
Crust:
1/2 c. (1 stick) well chilled butter
1 1/2 c. all-purpose flour
1/4 c. ice water
Filling:
1 1/2 c. firmly packed light brown sugar
1 c. (2 sticks) butter
1/2 c. honey
1/3 c. sugar
1 lb. chopped pecans or pecan pieces
1/4 c. whipping cream
For crust: Using pastry blender or 2 knives, cut butter
into flour until mixture resembles coarse meal. Add water and toss lightly with fork. Gather dough into ball. Wrap in
plastic. Refrigerate 1 hour.
Butter and flour a 9 x 13-inch baking pan. Roll dough out on lightly floured surface to about 10 x 14-inch rectangle. Fit into prepared pan; dough will come about halfway up sides. Pierce dough with fork. Chill.
For filling: Preheat oven to 400 degrees. Bring brown sugar, butter, honey and sugar to boil in heavy medium saucepan over medium heat, stirring constantly. Boil until thick and dark, stirring constantly.
Boil until thick and dark, stirring constantly, about 4 minutes. Remove from heat. Stir in pecans. Blend in cream. Pour over dough in pan.
Bake until edges of crust are golden, about 25 minutes. Cool completely. Cut lengthwise into 1-inch strips. Cut diagonally into 1-inch strips to create diamonds. Serve at room temperature.