Chewy Caramel Pecan Diamonds Recipes

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.

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.

Steps:

• For the dough, combine the dry ingredients in a mixing bowl and stir well to mix. Cut the butter into 8 to 10 pieces and add to the dry ingredients. Rub the butter in finely; be careful that the mixture remains cool and powdery. Beat the eggs lightly and stir them into the dough with a fork. Continue stirring until the dough masses together. Remove the dough to a floured surface and knead lightly, until the dough is smooth. Form the dough into a rectangle about 1-inch thick and wrap in plastic. Chill the dough until it is firm, about 1 hour.
• Butter a 10 x 15-inch jelly roll pan. Roll the dough to a rectangle about 12 x 17 inches. Roll the dough onto the rolling pin, then unroll it into the pan. Press the dough well into the bottom and sides of the pan and fold the excess dough into the pan. Make a high fluted edge around the edge of the pan. Chill the dough-lined pan while preparing the filling.
• Preheat the oven to 350 degrees F. Combine the corn syrup and sugar in a saucepan and mix well. Place on medium heat and stir occasionally, until the syrup comes to a boil. At the boil, add the butter and cream and return to a boil. Simmer the mixture for 3 minutes, stirring occasionally. Remove from heat and stir in the vanilla and rum.
• Place the chopped pecans in a heatproof mixing bowl. Pour the cooked syrup over the pecans and stir well to mix. Pour the filling on the dough in the pan and spread it evenly with a metal spatula.
• Bake the pastry on the lowest rack of the oven for about 30 minutes. Turn the pan occasionally to make sure that the dough and the filling bake evenly. Remove the pan from the oven and cool it on a rack to room temperature. Wrap the pan in plastic wrap and chill overnight.
• To unmold the pastry, run a small, sharp knife between the crust and the sides of the pan. Place the pan on low heat for a few seconds to loosen the pastry. Place a cookie sheet on the top and invert. Remove the pan in which the pastry baked and replace it with a cutting board. Invert, remove the cookie sheet and trim away the edges of the pastry.
• Cut the pastry into 1 1/2- inch diamonds.

Steps:

• Preheat oven to 350°F and butter and flour a 13- by 9- by 2-inch baking pan, knocking out excess.
• Beat together butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in 1 tablespoon vanilla and eggs. Sift in flour with salt and baking powder and beat until just blended.
• Spoon batter into pan, spreading it evenly, and bake in middle of oven until it pulls away slightly from sides of pan and a toothpick inserted in center comes out with crumbs adhering, 20 to 30 minutes. Cool base completely in pan on a rack.
• Bring granulated sugar, corn syrup, a pinch of salt, and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring constantly until sugar is dissolved. Continue to boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and remaining 1/2 tablespoon vanilla (mixture will bubble up and steam). Return pan to moderate heat and cook, stirring until smooth. Stir in pecans and immediately pour mixture over base, tilting baking pan and spreading evenly.
• Cool mixture completely in pan on rack and cut into bars.

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

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.

Steps:

• In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
• Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Steps:

• Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes.
• Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours.
• Spray two 9-inch cake pans liberally with cooking spray.
• For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal® Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce.
• Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches.
• For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake until browned and baked through, 25 to 30 minutes.
• Immediately (and carefully as sauce will be very hot) invert onto a plate. Serve warm.