These Honey Walnut Bars will keep refrigerated for up to 2 weeks. You can swap the nuts for almonds, pistachio or pecans.
Honey Walnut Bars with Smoked Salt Recipe
Serves: 14
Ingredients:
160g unsalted butter, softened
1 ½ cups plain flour
⅓ cup caster sugar
¼ tsp smoked salt flakes, plus extra to sprinkle
Honey walnut caramel
160g unsalted butter, chopped
½ cup honey
½ cup firmly packed brown sugar
1 tsp vanilla extract
½ cup double thick cream
1 ¼ cup walnuts, toasted and chopped
Method:
Preheat oven to 180°C (160°C fan forced). Line a 20 x 30cm slice tin with non-stick baking paper, allowing 3cm overhang.
Place the butter, flour, caster sugar and salt in the bowl of an electric stand mixer with paddle attached. Beat on medium speed for 6 minutes, or until the mixture is combined.
Press into the base of the tin, smoothing with the back of a spoon. Refrigerate for 20 minutes until firm.
Prick the base with a fork and bake for 25 minutes, or until golden and dry on the surface.
In the meantime, for the honey walnut caramel, combine butter, honey and brown sugar in a medium saucepan over medium heat. Bring to a simmer and cook for 5 minutes, occasionally stirring. Carefully add vanilla and cream; stir to combine (mixture will bubble rapidly). Bring back to a simmer and cook for 1 minute. Add walnuts; stir to coat.
Pour caramel over the biscuit base, return to the oven and bake for 18-20 minutes, or until dark in colour. Set aside to cool for 10 minutes, before removing from the tin to cool completely and cutting into bars. Serve sprinkled with salt.
Smart Tip:
For a chocolate honey version, add 1 tsp Dutch cocoa powder to the caramel when you add the cream.
