Pecan and Honey Diamonds

Ingredients

• 0.7 cup powdered sugar 
• 2.3 cups flour all-purpose
• 2 tablespoons cup heavy whipping cream 
• 0.7 cup honey 
• 0.5 cup brown sugar light packed
• 3 cups pecans 
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 6 tablespoons butter unsalted cut into pieces
• 12 tablespoons butter unsalted chilled cut into 12 pieces ()

Equipment

• food processor
• frying pan
• sauce pan
• oven
• knife
• wire rack
• baking pan
• aluminum foil
• cutting board
• serrated knife

Directions

1. Preheat oven to 350F. Line a 9-by-13-inch baking pan on bottom and 2 long sides with a sheet of heavy-duty aluminum foil, making sure that foil is smooth and overhangs top of pan by at least 4 inches on both sides. Mist foil with cooking spray.
2. Combine flour, confectioners' sugar and salt in a food processor and pulse once or twice.
3. Add butter and process until dough forms a clump when squeezed, about 30 seconds.
4. Sprinkle mixture across bottom of pan and press into an even layer, making sure there are no cracks.
5. Bake crust until it looks dry, 18to 20 minutes.
6. Place on a wire rack.
7. Make filling: Reduce oven temperature to 325F.
8. Combine honey, brown sugar and salt in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Reduce heat and simmer for 2minutes without stirring.
9. Add butter and cream and simmer, stirring constantly, for 1 minute.
10. Remove from heat; stir in pecans.
11. Pour hot filling evenly over crust. Use back of a spoon to distribute nuts evenly. Return pan to oven and bake until filling is bubbling and slightly browned, 18 to 20 minutes.
12. Transfer pan to a wire rack and cool completely. Run a small knife between pan and pastry on sides without foil. Lift foil from pan onto a cutting board and use a serrated knife to cut into 30 diamonds.