Caramel Nut Slice



Caramel Walnut Slice


Soft biscuit base, chewy caramel, crunchy nuts.....yum.
I came across this recipe with another one very similar, both had been torn out of magazines and popped in my to try some day recipe file.  I chose this one mainly because it was easier and didn't require any 'touching' - yes I am a baker who doesn't really like to have my hands in the food . Originally this recipe called for macadamia nuts, I didn't have any so I used walnuts instead and I would say that almost any nuts would work, I will definitely be trying this one again with other nuts.
Well, there was almost none left to take photos - saying that - I did save 2 pieces for the sake of science to try the next day and can confirm that this was still delish the next day and am sure would stay nice but would recommend storage in an airtight container. I would say that this would also be lovely to serve warm with some whipped cream.

Ingredients
BASE
1 egg
1/2 cup (110g) caster sugar
1/3 cup (80ml) vegetable oil
2/3 cup (100g) plain flour, sifted
1/4 cup (35g) self-raising flour, sifted
TOPPING
1 cup (220g) brown sugar
175g butter
2 tablespoons golden syrup
250g unsalted nuts coarsely chopped (macadamias, pecans, walnuts or almonds)

Preheat oven to 180 deg C. Grease and line an 18 x 28cm slice pan.
Beat the egg and caster sugar together until thick and pale. Add oil and beat until well combined. Fold in the combined sifted flours. Spoon into prepared pan and spread to cover the base evenly. Bake for 20 minutes, until puffed and light golden.
While the base is baking prepare the topping. Place the brown sugar, butter and syrup in a saucepan  on low heat. Stir for about 5 minutes, until the butter melts and sugar dissolves. Simmer, without stirring for 10 minutes, until it's caramelised, take off heat and add the nuts.
Pour the topping over the base and quickly spread evenly.
Bake for another 10 to 12 minutes, until the topping is golden.
Allow to cool in the pan, slice and enjoy.