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Wednesday
Jul262017

Pecan Fudge Diamonds

Originally from the June 1986 Gourmet Traveller magazine by Pam Trotter, this popped up again in a recent one with their old time favourites. I had to try it and it is wonderful. It made such a large batch that I handed some out to teachers etc and everyone asked for the recipe so here it is!


Pictured: Pecan Fudge Diamonds
225g/ 1 ½ cups plain flour
¼ tsp mixed spice
125g butter, chopped
Pecan filling
250g brown sugar
40g caster sugar
190g butter, chopped
60g honey
275g pecans, coarsely chopped
45 ml pouring cream

Sift the flour and spice in a bowl, add the butter, and using your fingertips, rub into the flour until it resembles bread crumbs. Add ¼ cup cold water and mix with a palette knife or a utensil to “cut” into the mix to form a dough – ie mixing it carefully and minimally. Wrap in plastic and refrigerate 30 minutes.
Preheat your oven to 200°C.
Roll dough out onto a floured surface to 1cm thick, place into a well greased 18cm x 28cm lamington pan – trim excess pastry and make a little one if you have the right size mini tart tin.
Filling – combine sugars, butter and honey into a saucepan that will fit the nuts later too. Bring to the boil over medium heat, then reduce heat and simmer a few minutes until it thickens. Remove from heat, add pecans and cream and stir to combine. Pour mixture over the dough evenly in the pan/s. 
Bake 25 minutes or until pasty is golden. Cool in the pan. Cut into diamond shapes and store in an airtight container for up to 1 week.
Makes 30