Walnut Caramel Bars
Sugar caramelised to a deep amber, softened with butter and water, then turned into a thin walnut batter and baked. They come off the tray brittle and shatter like toffee.
Ingredients
- brown sugar, for the caramel — 2 tbsp
- butter — 60 g
- boiling water — 60 ml
- brown sugar — 100 g
- all-purpose flour — 65 g
- salt — 1 pinch
- walnuts, finely chopped — 2 tbsp
- walnut or almond halves — 16 pcs
Instructions
- Melt the 2 tablespoons of sugar in a dry pan until it turns deep amber.
- Add the butter and boiling water and boil for two minutes, standing back as it spits.
- Take the pan off the heat and stir in the remaining sugar, then the flour sifted with the salt, then the chopped walnuts.
- Spread the batter very thinly on a lined baking tray.
- Score it into 5 cm squares and press a nut half into the centre of each.
- Bake at 160°C (325°F) until set and dark gold, then cut along the scored lines and lift off the tray while still warm.