Triple Nut Diamonds Recipes

Steps:

• Place the walnuts, pecans and Brazil nuts in a single layer on a baking sheet. Bake at 350° for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line an 8-in. square pan with foil; grease the foil with butter and set aside. , In a large heavy saucepan, combine the sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in the toasted nuts. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover and refrigerate for 8 hours or overnight. , Using foil, lift candy out of pan; discard foil. Cut candy into squares. Store in an airtight container in the refrigerator.

Steps:

• Preheat oven to 375°. Cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. Pulse nuts in a food processor until finely ground. Mix nuts into dough., Shape into 1-in. balls. Place 1 in. apart on parchment-lined baking sheets. Bake until golden brown, 8-10 minutes. Cool on pans 10 minutes., Place remaining confectioners' sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving.

Steps:

• Heat oven to 350°F. In medium bowl, beat 3/4 cup butter, 1/2 cup brown sugar and the almond extract with electric mixer on medium-low speed until blended. On low speed, beat in flour until soft dough forms. Press dough in bottom of ungreased 13x9-inch pan. Bake 17 to 20 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, cook 1 cup butter, 1 1/2 cups brown sugar, the honey, corn syrup and vanilla over medium-high heat 12 to 15 minutes, stirring frequently, until mixture comes to a full rolling boil. Boil 1 to 2 minutes, stirring frequently. Remove from heat.
• Sprinkle walnuts, almonds and pecans over crust. Pour brown sugar mixture over nuts. Bake 13 to 15 minutes longer or until top of mixture is bubbly. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan and dust with flour, tapping out excess. In a food processor, pulse almonds, hazelnuts, 1/3 cup sugar, and the salt until nuts are finely ground.
• Beat butter and remaining 1/3 cup sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating until thoroughly combined. Reduce speed to low; beat in nut mixture, then Frangelico. Transfer batter to prepared pan.
• Bake, rotating pan halfway through, until top is golden and firm to the touch, and a wooden skewer inserted into center comes out clean, about 25 minutes. Let cool completely on a wire rack before removing cake from pan.
• Cut cake into 1-inch-wide rows; cut rows on a diagonal at 1 1/2-inch intervals to create 1 1/2-by-1-inch diamonds. Press an almond sliver into top of each diamond. (At this point, cookies can be refrigerated in an airtight container up to 1 week.)
• Remove diamonds from pan, and place on parchment-lined baking sheets, spacing 1 inch apart. Bake, rotating sheets halfway through, until edges are golden brown and crisp, about 20 minutes. Let cool completely on wire racks. Diamonds can be stored in an airtight container at room temperature up to 1 week.

Steps:

• Place the walnuts, pecans and brazil nuts in a single layer on a baking sheet.
• Bake at 350 for 4-8 minute or until toasted and golden brown, stirring once.
• Cool on a wire rack.
• Line an 8-inch square pan with foil; grease the foil with butter and set aside.
• In a heavy saucepan, combine sugar, cream and corn syrup.
• Bring to a boil over medium heat, stirring constantly.
• Stir in toasted nuts.
• Cook, without stirring, until a candy thermometer reads 238 degrees (soft ball stage).
• Remove from heat.
• Stir with a wooden spoon until creamy and thickened.
• Quickly spread into prepared pan; cool.
• Cover; refrigerate for 8 hours or overnight.
• Using foil, lift candy out of pan; discard foil.
• Cut candy into squares.
• Stor in an airtight container in refrigerator.