For my mother who is nuts about nuts! Love you Mom.
1¾ cups flour
2/3 cups powdered sugar
1/4 cups cornstarch
1/2 tsp salt
3/4 cup cold butter, cut into pieces
Preheat the oven to 350°. Line 13″×9″ baking pan with parchment paper or foil, with 1″ overhang on short sides of pan, spray well with non-stick spray.
Stir flour, powdered sugar, cornstarch and salt until combined. Cut in butter. Press evenly into bottom of prepared pan and bake until set and lightly browned, about 25 minutes. Set aside while preparing topping.
1¼ cups brown sugar
1/2 cup light corn syrup
1/4 cup butter
6 cups deluxe mixed nuts
1/2 cup whipping cream
2 tsp vanilla
Stir brown sugar, corn syrup and butter in saucepan over medium-high heat. Stir until sugar dissolves and mixture boils. Boil 1 minute. Add nuts and cream and boil until slightly thickened, about 3 more minutes. Stir in vanilla and pour over crust.
Bake until caramel has darkened and bubbles, about 20 minutes. Cool completely on wire rack. Remove by lifting overhanging ends of parchment or foil and transfer to cutting board. Cut into bars with heavy sharp knife.
One Year Ago Today: Double Frosted Milk Chocolate Malt Cookies
Two Years Ago Today: Lemon Pound Cake with Candied Lemon Frosting
If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.