Honey Caramel Nut Squares

[tinker]

Okay on with the recipe, I found this recipe from the 101 Cakes & Bakes cookbook published by the BBC GoodFood Magazine. It was originally named Margaret's Caramel Nut Squares in honor of the chef who created it - Margaret Fineran. However, I decided to change it to Honey Caramel since the flavour of the honey is very dominant.

Honey Caramel Nut Squares

* Pastry:
175 gm plain flour
50 gm icing sugar
85 gm cold butter
1/4 tsp vanilla
1 small egg - beaten

*Filling:
85 gm granulated sugar
175 gm clear honey
50 gm butter
284 ml tub of double cream (heavy cream)
100 gm pecan nuts - toasted
100 gm flaked almonds - toasted
100 gm whole hazelnuts - toasted
100 gm pistacios, unsalted - toasted
50 gm dried cranberries
whipped cream, to serve
Preheat oven to 180C/350F.


*For the pastry:

Mix flour and icing sugar in a bowl. Cut the cold butter
into the flour mixture with a pastry cutter until crumbly.
Mix the vanilla and beaten egg; add to the flour mixture. Stir until the mixture comes off the side of the bowl. Form the dough into a ball and knead a little. Wrap in cling film and chill for 30 minutes.
Roll out pastry dough on a lightly floured surface or floured greaseproof paper and use to line a 23cm/9-inch square pan. Pre-bake for 7 minutes.


*For the filling:

Heat the butter and double cream in a saucepan until hot.
In another saucepan, put the sugar and honey and bring to boil without stirring. When the sugar mixture is boiling, pour the hot cream mixture in it and simmer while stirring for 2-3 minutes.
Mix in the nuts and cranberries to the saucepan.
Spoon the whole lot into the hot pastry case. Return to the oven for 7 minutes.
Remove, cool, then cover and freeze for 3-4 hours.
Cut into squares, thaw for 30 minutes, and serve with the whipped cream.