honey nut squares
Honey nut squares with a soft-candy texture, featuring crispy nuts enveloped in soft toffee.
Ingredients
unsalted butter (for crust)
115 g (4 oz)
all-purpose flour
200 g (7 oz)
salt
1/4 tsp
fine sugar (for crust)
50 g (2 oz)
egg
1
lightly roasted macadamia nuts
225 g (8 oz)
fine sugar (for topping)
150 g (5 oz)
honey
50 g (2 oz)
unsalted butter (for topping)
115 g (4 oz)
heavy cream
150 ml (5 fl oz)
Instructions
1
Prepare the crust
Preheat the oven to 175°C (350°F / gas mark 4). Line a 23x33cm (9x13 inch) baking pan with parchment paper. Add butter, flour, salt, and sugar to a food processor; process until crumbly like breadcrumbs, then add the egg and process until a dough forms. Press into the bottom of the prepared pan. Bake for 15 to 20 minutes until golden brown.
2
Process the nuts
Process the macadamia nuts in a food processor for 30 seconds. Add sugar, honey, butter, and cream to a heavy-bottomed saucepan; heat with a sugar thermometer until the soft ball stage at 118°C (240°F). Place the nuts on the baking pan and heat in the oven for a few minutes. Remove the thermometer and place it in boiling water.
3
Mix and bake
Remove the saucepan from the heat, quickly stir in the warmed nuts. Pour the mixture over the crust, then bake for 5 minutes. Remove from the oven and let set for about two hours.
4
Cut and store
Cut into squares and store in an airtight container for 5 to 7 days.
