Peabody in the sky with diamonds…and pecans…

When I moved to Washington state I was so excited at all the produce that was available. Arizona really has very little. Citrus and chili peppers. So imagine my surprise when I got an email asking me if I wanted a sample of pecans…from Arizona! That was something I needed to try. Up to this point I had only ever gotten my pecans from the south.
The Green Valley Pecans are smaller than my ones I get from Georgia, but seem to have more oil in them. So when they are toasted they had super pecan flavor, it was great. Which is why the recipe I chose to showcase them is so great, it calls for toasting the nuts. I wish I had known they were in Arizona when I lived there!
And did you know that pecans have been found to lower cholesterol? I did not. So the good news is, these Chocolate Pecan Diamonds are actually good for you. ;) The original recipe called for cashews and semisweet chocolate, but I was making it for the milk chocolate and pecan lover of the family for his lunches. Be sure to use good chocolate for these as it will make a difference.
This might be the only post of the week. The dreaded Root Canal is on Wednesday and I figure I might be out of commission for a few days, I know Wednesday for sure. With the type of sedation medication I am going to be pretty out of it. I plan on unplugging the computer to avoid any unnecessary on line purchases. :)

Chocolate Pecan Diamonds

Pecan Dough

5 TBSP cold unsalted butter, cut into ½ -TBSP pieces, plus 1 TBSP melted to coat pan
1 cup all-purpose flour
2/3 cup powdered sugar
2 large egg  yolks
½ cup unsalted pecans, toasted, and coarsely chopped

Pecan Filling

12 TBSP unsalted butter, cut into 1-TBSP pieces
2 cups dark brown sugar
¾ cup heavy cream
2/3 cup light corn syrup
4 ounces unsweetened baking chocolate, cut into ¼-ounce pieces
2 cups unsalted pecans, toasted, and coarsely chopped
2 cups milk chocolate chips
10 ounces milk chocolate baking chocolate (I like Lenotre), coarsely chopped

To make the dough:
Preheat oven to 325F.
Coat a 9-x-13-inch pan with the melted butter.
Sift together flour and sugar and place in the bowl of a stand mixer fitted with a paddle attachment.
Add the cold butter one piece at a time while mixing on low, until mealy in texture, about 2 minutes. Add egg yolks and mix on low until the dough forms around the paddle, about 30 seconds.
Add the pecans and mix on low for 30 seconds.
Remove dough from the mixer and place it in prepared pan. Use hands to flatten the dough uniformly to cover the bottom of the baking pan.
Bake on the center rack of oven for 15 minutes.
Remove from oven and set aside, leave the oven on.

To make the filling:

Bring butter, brown sugar, cream, and corn syrup to a boil in a large saucepan over medium-high heat, stirring to dissolve the brown sugar. Boil for 3 minutes, until thickened, stirring constantly with a whisk.
Remove from heat. Add the unsweetened chocolate and stir until the chocolate has melted.
Fold in the milk chocolate chips and pecans.
Pour filling onto baked dough. Using a spatula, spread evenly.
Bake on center rack for 30 minutes. Rotate the pan 180 degrees half way through.
Remove from oven and immediately sprinkle the 10 ounces of milk chocolate over the surface.
Place pan back in oven for 3 minutes.
Remove the pan from oven, and use a spatula to smooth the chocolate. I choose to make a marbled effect since the chocolates were different shades of brown.
Cool at room temperature for 30 minutes, then place in refrigerator for an hour.

To serve:
Remove from refrigerator. Turn the pan over onto a clean, dry, cutting surface, then turn the contents chocolate side up.
Using a sharp serrated knife, cut away 1/4-inch of the edge from the two narrower ends, then divide widthwise into 4 strips. Diagonally trim a 1/2-inch piece from each end of each strip, then cut the strip diagonally 3 times to form 4 uniformly sized diamonds form each strip.
The diamonds may be served immediately or kept at room temperature for 30 minutes. Best served at room temperature.
Keep in a tightly sealed plastic container in the refrigerator for several days.

Adapted from I’m Dreaming of a Chocolate Christmas by Marcel Desaulniers

Comments

  1. That’s nice that you had a chance to sample the pecans. Treat looks good.

  2. Mmm, LOVE pecans!! Hooray for receiving samples, since that enabled you to create yet another tantalizing treat :-)

  3. What a treat to sample the pecans and I actually think we are the winners here as this is one incredible culinary creation!! yum

  4. Id kill for one of those right now. I mean it.

  5. These look fabulous! I love pecans :) Good luck on Wednesday!

  6. Looks super yummy – I imagine a glass of milk might be 100% necessary to accompany these bars!

  7. HOLY MOLY! I say yes to those.

    Cheers,

    *heather*

  8. My family lives in GA, and we also come home with mounds of those candied pecans. I actually gave them away to people as favors at our wedding.

  9. Look great.

    Good luck with the root canal!

  10. Good luck with your root canal. Hope you are back to baking and blogging very soon!

  11. Those look awesome! I’ll have to look for Arizona pecans next time we drive to Phoenix.

    Good luck at the root canal! My root canal was fine, it was the crown following the root canal that sucked for me. Hopefully it will all go well for you.

  12. Lucky milk chocolate and pecan lover…he gets some real goodies with this one!
    Good luck with the root canal. Your cute fuzzy bunny and darling dog can keep you company. Just avoid the shopping chanel on TV, too. Hugs!

  13. These look totally delicious! Man oh man. I love toasted pecans. I didn’t know Arizona had them either! Hope the root canal goes well and that you’re back in commission before you know it! I’ll be thinking of you.

  14. Well, if they’re good for you, then bring them on then! They’re probably good for you based on the simple reason that they look really, really delicious anyway!

  15. oh these surely are oworth more than diamonds to me :) they look awesome. :)

  16. I’m thinking these should be on a plate, near the TV when I come to visit.

    Dad

  17. I’m addicted to bars… Yours look ever so tempting and scrumptious!

    Cheers,

    Rosa

  18. Those look amazing!

    Good luck with your root canal! I’ve never had one and hope that I never do; the crowns are bad enough!

  19. peanut butter and jelly. my favourite combination! must have taste divine!

  20. Oh my god YES, I’m so with you on the food community, and I know you’re not the only one who wants to invite everyone over for snacks sometime, because ME TOO. Strangely, I’m on the completely opposite coast and feel like I have the same problem. *sigh*

    I think the communal nature of food in general is to blame.

  21. these look amazing, as usual… pecans are my alltime favourite nuts! i will most certainly try these. good luck with the treatment, i have not had one of those in over 20 years – fingers crossed (and no, i am NOT wearing dentures yet!… but i guess you wish you were at this point ;-) ))

  22. The bars look wonderful! I never would have guessed that they grew pecans in Arizona.

  23. The bars look awesome!! A great way to use some pecans!

  24. I feel better knowing the pecans are good for me.
    And they look so darn good too!

    Hope the R.C. goes OK. So sorry you have to go through it! x

  25. Good luck with the root canal Peabody!!! We’ll be waiting for you :)

  26. Holy Moly! That looks amazing!

  27. Finally, a healthy recipe from you. ;-) I love these. I love everything with pecans. Mmmm.

  28. What gorgeous bars! I’m sitting in a puddle of drool here.

    I hope all goes smoothly for the root canal and that your recovery period is short and sweet.

  29. Ooh, Yum! Much of what I love, nuts and chocolate. We lived in Tucson for five years and there is a big grove of trees on the freeway from Tucson to Phoenix. Was always told those were pecans! I want some. ;)

  30. Oh, p.s. hope all goes well with the root canal–and that you’re back in the kitchen soon!

  31. good luck on wed. :)

  32. I can relate to the root canal thing, but I can tell you that it really wasn’t that bad-and I had myself worked up into quite a frenzy about it. Honestly the toothache pain your going through is way worse than the root canal.

  33. I pretty much love ALL nuts and am really digging this recipe where Pecans are the star (and not in a pecan pie). Thanks a lot for posting and I wish you luck wit your root canal.

  34. I just discovered your blog and love it. I love to bake, but don’t get to do it too often, so I vicariously live through you.

    I have had two root canals, and honestly, they weren’t bad at all. Though I am the same person who had an abcess for months and never felt any pain or really noticed that anything was wrong.

  35. Oh my, these look so decadent and delicious!

  36. These look amazing! I absolutely love chocolate and pecans and these do indeed look so rich, decadent and creamy delicious!

  37. What an amazing treat, Pea. I love pecans and they go really well with chocolate.

  38. I hope the dreaded root canal went okay!

  39. How I’d kill for local pecans- They sound amazing! Especially in these bars, but can you get much better than pairing just about anything with chocolate and caramel? :)

  40. This is the treat I’d want if I survived a root canal. Hope yours is behind you now.

  41. Yummy !
    Your blog is superb !
    All your recipe make my mouth water !

  42. How can anything that delicious looking be healthy to eat~Something I could get used to!

  43. Oh wow…those look like winners! Pecans and milk chocolate — sounds fantastic even to this dark chocolate lover! :)

    Good luck with the root canal!

  44. Wow these look delicious! I hope the root canal went well!

  45. Thank goodness I ate my 7-grain toast this morning already or I’d be scrounging around in my kitchen right now trying to whip these babies up. Jeez peabody.

  46. These sound wonderful. How did you get your first pic? It really looks like its floating

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