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.

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 24

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Carefully pour the caramel-pecan mixture over the partially baked crust, spreading it evenly with a spatula.

Step 9

Return the pan to the oven and bake for an additional 18-20 minutes, or until the topping is bubbly and golden brown.

Step 10

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.

Step 11

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

Serving size	(1230.6g)

Amount per serving	% Daily Value*
Calories	6070.1

Total Fat 404.4g	0%
Saturated Fat 156.5g	0%
Polyunsaturated Fat g
Cholesterol 613.4mg	0%
Sodium 269.3mg	0%
Total Carbohydrate 593.1g	0%
Dietary Fiber 33.6g	0%
Total Sugars 375.7g
Protein 54.9g	0%

Vitamin D 111.4IU	0%
Calcium 389.7mg	0%
Iron 18.9mg	0%
Potassium 1652.4mg	0%

*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.

Source of Calories

Fat: 58.4%

Protein: 3.5%

Carbs: 38.1%