Shortbread-type crust with a homemade caramel topping laden with your choice of nuts.
Ingredients
1-1/2 cups butter, divided
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup honey
3/4 cup packed light brown sugar
1/4 cup heavy cream
1 (12-ounce) can lightly salted mixed whole nuts or nuts of choice (pictured: pecans)
Directions
- Make the crust:
- Pre-heat oven to 350 F and butter a 13″ x 9″ baking pan; set aside. In a large bowl with an electric mixer beat 1 cup butter with sugar until light and fluffy. Beat in egg and vanilla. Stir in flour until well mixed; pat evenly into prepared pan. Bake until edges are brown and center looks dry, about 15 minutes. Remove to a wire rack.
- Make the topping:
- In a saucepan over medium heat, heat 1/2 cup butter with honey until butter is melted. Stir in brown sugar and bring to a boil. Boil without stirring for exactly two minutes, then remove immediately from heat. Stir in cream and nuts, then immediately spoon mixture evenly over the crust.
- Bake:
- Bake until caramel bubbles, about 10 minutes. Remove to a wire rack to cool completely. Cut into 2″ x 2″ diamonds or squares.
Notes
- Photo by Daniel Sexton under Creative Commons license.