Cherry Pecan Diamonds
 
Makes about 50
Ingredients
  • 1¼ cups granulated sugar, divided
  • ¾ cup unsalted butter, room temperature
  • 1½ teaspoons vanilla extract, divided
  • ½ teaspoon almond extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon kosher salt, divided
  • 1 cup light corn syrup
  • ½ cup firmly packed light brown sugar
  • 1 large egg
  • ⅓ cup unsalted butter, melted
  • 3 cups coarsely chopped pecans
  • 1 cup dried cherries
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour and line with parchment paper so it hangs over the two long sides.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine ¾ cup granulated sugar, butter, ½ teaspoon vanilla, and almond extract. Beat at medium speed until pale and creamy, 2 to 3 minutes. With the mixer on a low speed, gradually add flour and ½ teaspoon salt, and beat at low speed until just combined and a dough forms. Press dough into prepared pan in an even layer.
  3. Bake until golden, 20 to 23 minutes.
  4. In a large bowl, whisk together corn syrup, brown sugar, egg, remaining ½ cup granulated sugar, and remaining ½ teaspoon salt. Whisk in butter and remaining 1 teaspoon vanilla. Fold in chopped pecans and cherries. Spread filling evenly over warm crust.
  5. Return to oven, and bake until filling is golden brown and center has a slight wobble, 35 to 40 minutes more. Let cool completely in pan. Using parchment as handles, remove from pan.
  6. Using a sharp knife, cut into 1½-inch diamonds. Store in an airtight container at room temperature for up to 3 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cherry-pecan-diamonds/