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Pecan Diamonds

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“A caramelized nut layer over a shortbread crust, this cookie is for true nut lovers.”
1hr 30mins
48 diamonds

Ingredients Nutrition


  1. For the crust:
  2. Combine flour, baking powder& salt, set aside.
  3. Cream butter,sugar and shortening until light and fluffy.
  4. Add egg and vanilla and beat until well combined.
  5. Add dry ingredients, stirring until dough forms a ball.
  6. Wrap dough and refrigerate overnight.
  7. Preheat oven to 375°F Between 2 sheets of waxed paper roll the dough into a 15x10 inch rectangle 1/8 inch thick.
  8. Remove top sheet of waxed paper and invert onto a 15x10 inch jelly roll pan.
  9. Remove remaining wax paper and if necessary, patch the dough.
  10. Prick the dough liberally with a fork to prevent shrinkage during baking, and bake 10 minutes (DO NOT BROWN).
  11. Cool completely and reduce oven temperature to 350°F.
  12. For the Filling:
  13. In a large saucepan combine butter, honey,and both sugars and bring to a boil over medium heat.
  14. Stir in nuts and mix thoroughly.
  15. Stir in cream and mix thoroughly.
  16. Set cooled partially baked crust into a pan of the same size (this is necessary to prevent burning of the crust while topping caramelizes).
  17. CAREFULLY spread pecan mixture over partially baked crust (mixture will be extremely hot and can severly burn you).
  18. Bake 35 minutes in 350F oven.
  19. Cool completely in pans on wire rack.
  20. Once cool cut crosswise into 1 1/2 inch stips, then cut diagonally at 2 inch intervals to form diamonds.
  21. **It is recommended that you do not use dark coated baking pans for this recipe.
  22. If you must, shorten baking time by at least 10 minutes.

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