Recipe: Salty-Sweet Caramel Nut Bars (using mixed nuts)

SALTY-SWEET CARAMEL NUT BARS

"If you like salted butter caramels, you'll love these nutty bars. Drizzle them with melted semi-sweet chocolate if you want to add decadence."

1/2 cup (1 stick) plus 3 tablespoons unsalted butter, room temperature, divided use
2 tablespoons granulated sugar
3/4 cup flour
Pinch of salt
3 tablespoons heavy (whipping) cream, divided use
1 cup salted mixed nuts
1/4 cup packed dark brown sugar
1/4 cup honey

Preheat oven to 350 degrees F. Line an 8-inch square baking pan with foil, leaving a 2-inch overhang on two sides; mist it lightly with vegetable oil spray.

TO PREPARE THE CRUST:
In large bowl, using electric mixer, beat 5 tablespoons of the butter and the granulated sugar until light and fluffy, about 1 minute. Add flour, salt and 1 tablespoon of the cream and mix until dough begins to form. Dough may be sticky.

Rub a little bit of flour onto your fingers and use them to press dough evenly into baking pan, forming crust. Poke crust all over with fork.

Bake in preheated oven 20 to 25 minutes, until crust begins to turn light golden brown. Remove from oven and place on wire rack. Leave oven on.

TO PREPARE THE FILLING:
On cutting board, using a chef's knife, chop nuts roughly. Don't make them very small, just chop a little bit to break them up; set aside.

With paring knife, cut remaining 6 tablespoons butter into several pieces and place in saucepan. Add brown sugar and honey. Cook mixture over medium-high heat, stirring constantly with a whisk, until butter melts, brown sugar dissolves and mixture comes to a boil. Stop whisking and let mixture bubble 1 minute.

Stir in chopped nuts. Remove nut mixture from heat and stir in remaining 2 tablespoons cream with whisk.

Spread nut mixture over crust and bake 20 minutes, until caramel bubbles. Place pan back on wire rack and let cool 2 hours. (Don't touch until it's cool; the caramel is extremely hot.) When cooled, cover pan with foil and refrigerate 2 hours.

Use foil overhang to lift bars out of pan and place on cutting board. Carefully remove foil and cut into 12 to 16 bars.

Makes 12 to 16 bars
Source: You Made That Dessert? Create Fabulous Treats, Even if You Can Barely Boil Water by Beth Lipton