Pecan Diamonds With Shortbread Crust - cooking recipe

Ingredients

CRUST
1 3/4 cups flour
1/3 cup powdered sugar
1/4 cup cornstarch
1/2 teaspoon salt
3/4 cup cold butter, cut into small pieces (no substitutes)
PECAN TOPPING
1 1/4 cups light brown sugar
1/2 cup light corn syrup
1/4 cup butter (no substitutes)
4 cups chopped pecans (about 15 ounces)
1/2 cup whipping cream (unwhipped)
3 teaspoons vanilla

Preparation

Set oven to 350 degrees.
Line the bottom of a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides, then butter the foil.
For the crust: in a food processor blend flour, powdered sugar, cornstarch and salt; process for a couple of seconds.
Add in cold butter and process until the mixture begins to come together.
Lightly press the mixture onto the bottom of prepared baking dish that has been lined with a foil overhang.
Bake the crust for about 25 minutes, or until lightly golden (if you are not using the foil, then bake a little less time, watch closely not to overbake the crust!).
Remove and let sit at room temperature while preparing the topping.
Reduce oven to 325 degrees.
To make the topping: In a heavy medium saucepan over medium-high heat, stir the brown sugar, corn syrup and butter until the sugar dissolves and the mixture boils (about 1 minute).
Add in chopped pecans and whipping cream; boil until the mixture thickens (about 3 minutes).
Add in vanilla.
Pour the hot topping over the warm crust.
Return to oven and bake for about 20 minutes, or until the caramel is darker and is bubbling thickly.
Cool COMPLETELY in the pan (the topping will harden upon sitting).
Using the foil overhang, lift out of the pan onto a cutting board.
Using a sharp knife cut into 1 x 1-inch diamonds or to desired size.