Caramel Pecan Diamonds

Caramel Pecan Diamonds

Yield: 50-60 pieces

1 lb. Butter, unsalted

8 oz. Honey

14 oz. Brown Sugar

4 oz. Sugar

4 oz. Cream

2.5 lbs. Pecan pieces

6 lbs. Short dough, rolled out & par baked, recipe follows

 

M.O.P.

1. Melt butter, sugars, & honey in a heavy bottomed pot.  Let mixture come just to a slow simmer.

2. Take off heat & add cream.  Stir in carefully, mixture will bubble up when the cold cream is poured in.  Return just to a slow simmer.

3. Remove from heat again & pour in pecan pieces.  Stir until incorporated.

4. Pour nut mixture into par baked short dough tray.

5. Bake 350 F until the edges bubble.  Be careful & remove from oven.  Let cool over night.  To remove from baking pan, invert a sheet tray on top of the diamonds & flip over.  Do the process over again to get the diamonds right side up.  Trim the edges & save them for scavengers, they’re fabulous.  Cut into rows & then into diamonds.  The diamonds last for 1 week in the refrigerator or 2 months in the freezer if stored properly.

6. Enjoy ;)

 

Short Dough

Yield: 6 lbs.

2 lbs. Butter, Unsalted, softened, not melted

1 lb. Sugar

3Eggs

3 lbs. Cake Flour

 

M.O.P.

1. Scale out all ingredients.  Cover inside of sheet tray with foil & spray with cooking spray.

2. In large mixing bowl, add butter.  Using paddle attachment, work till butter is smooth.

3. Add sugar and cream till mixture is light & not grainy.

4. Add eggs one at a time till incorporated.  Scrape down bowl with rubber spatula.

5. Add flour & mix till dough has formed. 

6. Turn out of bowl & form into equal disks. Wrap tightly with plastic wrap & chill for 1-2 hours or until dough is firm.

7. Pull from refrigerator & unwrap.  Let dough set out for a few minutes so it doesn’t crumble when rolled.  Lightly flour work surface & roll dough out to fit sheet tray. 

8. Place dough in sheet tray corner to corner with no holes. Press dough back together if holes form. Make sure dough goes over the top sides of the sheet tray.  Trim the excess.  This will help to hold the filling in & make it easier to remove from the pan.

9. Dock dough to vent air & prevent bubbles.  Par bake dough at 350 F till lightly golden brown.  Remove from oven & let cool slightly.  Move on to making the filling.