Chewy Caramel Pecan Diamonds Recipes

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CHEWY PECAN DIAMONDS

This is a wonderful combination of cookie and candy, with the crumbly crust serving as counterpoint to the chewy caramel topping. For a nice presentation, place the cookies in paper candy cups, and set the cups in a basket; wrap clear cellophane around the basket, tie it up with raffia and decorate it with pine cones. Save the irregularly shaped leftover cookies to enjoy as a snack. From Bon Appetit

Provided by Bev I Am

Categories     Bar Cookie

Time 1h25m

Yield 32 cookies

Number Of Ingredients 11



Chewy Pecan Diamonds image

Steps:

  • for crust: Preheat oven to 350°F.
  • 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 325°F.
  • 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.

1 3/4 cups all-purpose flour
1/3 cup powdered sugar
1/4 cup cornstarch
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into 1/2 inch pieces
1 1/4 cups packed golden brown sugar
1/2 cup light corn syrup
1/4 cup unsalted butter
4 cups coarsely chopped pecans (about 14 1/2 ounces)
1/2 cup whipping cream
2 teaspoons vanilla extract

CHEWY CARAMEL PECAN DIAMONDS

Make and share this Chewy Caramel Pecan Diamonds recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 32 cookie diamonds

Number Of Ingredients 12



Chewy Caramel Pecan Diamonds image

Steps:

  • Set oven to 350 degrees.
  • Line a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides; butter foil.
  • In a food processor, blend the flour confectioner's sugar, cornstarch and salt for a couple of seconds.
  • Add in 3/4 cup COld butter (cut into chunks); process until mixture begins to clump together.
  • Press the dough evenly onto the bottom of the foil-lined baking pan.
  • Bake until light and golden, about 25 minutes (don't overbake).
  • Remove from oven; let stand while preparing the topping.
  • Reduce the oven temperature to 325 degrees.
  • FOR TOPPING: stir the brown sugar, corn syrup, and 1/4 cup butter in a heavy-bottomed saucepan over medium-high heat, until the sugar dissolves, and the mixture boils; boil for 1 minute.
  • Add in the pecans and the whipping cream; boil until the mixture thickens slightly (about 3 minutes).
  • Stir in vanilla.
  • Pour over the warm baked crust.
  • Bake for 20 minutes, or until the topping is darker, and bubbles thickly.
  • Transfer pan to a wire rack; cool completely in the pan (topping will harden).
  • In a double boiler, melt the caramels with 2-3 tsp whipping cream.
  • Drizzle over the top of the cooked nut topping; cool.
  • Lift foil out of the pan onto a cutting board.
  • Using a heavy, sharp knife, cut the crust with nut topping into 1-1/2 x 1-inch diamonds.
  • These keep for up to 1 week.

1 3/4 cups all-purpose flour
2/3 cup confectioners' sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 cup chilled cold butter, preferably unsalted, divided
1 1/2 cups packed light brown sugar
1/2 cup light corn syrup
4 cups coarsley chopped pecans
1/2 cup whipping cream, unwhipped
2 teaspoons vanilla
8 ounces unwrapped caramels (about 28)
2 -3 teaspoons whipping cream

SOFT CHEWY CARAMELS

One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. -Robert Sprenkle, Hurst, Texas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2-1/2 pounds.

Number Of Ingredients 4



Soft Chewy Caramels image

Steps:

  • Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

1 tablespoon plus 1 cup butter, divided
2-1/4 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup dark corn syrup

CARAMEL PECANS

"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4-1/4 pounds.

Number Of Ingredients 7



Caramel Pecans image

Steps:

  • Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

2 teaspoons plus 1 cup butter, divided
1-1/4 cups sugar
1-1/4 cups packed brown sugar
1 cup dark corn syrup
2 cups heavy whipping cream, divided
2 pounds chopped pecans
1 teaspoon vanilla extract

CHEWY CARAMEL PECAN DIAMONDS

Number Of Ingredients 12



CHEWY CARAMEL PECAN DIAMONDS image

Steps:

  • Preheat oven to 350 F. Line 9x13x2-inch baking pan with foil, leaving 1-inch overhang on all sides. Butter foil. Blend flour, confectioners' sugar, cornstarch, and salt in food processor. Add ¾ cup chilled unsalted butter, cut into chunks, 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 325 F. For topping, stir brown sugar, corn syrup, and ¼ cup 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 until topping is darker and bubbles thickly, about 20 minutes. Transfer pan to rack. Cool completely in pan. Topping will harden. Melt caramels in double boiler with milk. Drizzle over top of cookies and cool. Lift foil out of pan onto cutting board. Using a heavy, sharp knife, cut crust with nut topping into 1 ½ x1-inch diamonds. Can be made a week ahead.

1 ¾ cups all-purpose flour
• 2/3 cup confectioners' sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 1 cup chilled unsalted butter (divided use)
• 1 ½ cups packed light brown sugar
• ½ cup light corn syrup
• 4 cups pecans, coarsely chopped
• ½ cup whipping cream
• 2 teaspoons vanilla extract
• 8 ounces caramels (about 28)
• 2 teaspoons milk

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