Triple-Nut Diamonds Recipe

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Triple-Nut Diamonds Recipe
Triple-Nut Diamonds Recipe photo by Taste of Home
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Triple-Nut Diamonds Recipe

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My dad has always been crazy about nuts, so when I came upon this recipe, I knew I had to try it. The diamond shape is a nice addition to the Christmas cookie tray. —Darlene King, Estevan, Saskatchewan
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + chilling

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cold butter, divided
  • 1/2 cup packed brown sugar
  • 2 tablespoons honey
  • 1/4 cup heavy whipping cream
  • 2/3 cup each chopped pecans, walnuts and almonds

Directions

Line a greased 9-in. square baking pan with foil; grease the foil and set aside. In a small bowl, combine the flour and sugar. Cut in 1/4 cup butter until mixture resembles coarse crumbs; press into prepared pan. Bake at 350° for 10 minutes.
In a small saucepan, heat the brown sugar, honey and remaining butter until bubbly. Boil for 1 minute. Remove from the heat; stir in cream and nuts. Pour over crust.
Bake at 350° for 16-20 minutes or until surface is bubbly. Cool on a wire rack.
Refrigerate for 30 minutes. Using foil, lift bars out of the pan; cut into diamonds. Yield: 4 dozen.
Originally published as Triple-Nut Diamonds in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p113

Nutritional Facts

2 each: 131 calories, 7g fat (1g saturated fat), 3mg cholesterol, 3mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 3g protein.

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cold butter, divided
  • 1/2 cup packed brown sugar
  • 2 tablespoons honey
  • 1/4 cup heavy whipping cream
  • 2/3 cup each chopped pecans, walnuts and almonds
  1. Line a greased 9-in. square baking pan with foil; grease the foil and set aside. In a small bowl, combine the flour and sugar. Cut in 1/4 cup butter until mixture resembles coarse crumbs; press into prepared pan. Bake at 350° for 10 minutes.
  2. In a small saucepan, heat the brown sugar, honey and remaining butter until bubbly. Boil for 1 minute. Remove from the heat; stir in cream and nuts. Pour over crust.
  3. Bake at 350° for 16-20 minutes or until surface is bubbly. Cool on a wire rack.
  4. Refrigerate for 30 minutes. Using foil, lift bars out of the pan; cut into diamonds. Yield: 4 dozen.
Originally published as Triple-Nut Diamonds in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p113

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