Name: Honey Caramel and Nuts Bars recipe by Kartikeya Mishra at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: For the shortbread-; 2 cups + 2 tablespoons all purpose flour/plain flour/maida; 1 cup cold salted butter (200 grams) (cubed); 1/4 teaspoon cinnamon powder; A pinch of grated nutmeg; 1/2 cup granulated sugar; A dash of vanilla extract; For the topping-; 1/4 cup chopped cashew nuts; 1/4 cup chopped almonds; 1/4 cup chopped pistachios; 1/4 chopped walnuts; 5 - 6 deseeded dates, chopped; 1/3 cup honey; 1/3 cup granulated sugar; 2 pinches of cinnamon powder; 2 pinches of salt; 2 tablespoons butter

ABOUT Honey Caramel and Nuts Bars RECIPE

This is the perfect recipe to serve guests and for gifting purpose as well! Filled with the deliciousness of honey and caramel along with the richness of all the nuts!

Ingredients Serving: 6

For the shortbread-
2 cups + 2 tablespoons all purpose flour/plain flour/maida
1 cup cold salted butter (200 grams) (cubed)
1/4 teaspoon cinnamon powder
A pinch of grated nutmeg
1/2 cup granulated sugar
A dash of vanilla extract
For the topping-
1/4 cup chopped cashew nuts
1/4 cup chopped almonds
1/4 cup chopped pistachios
1/4 chopped walnuts
5 - 6 deseeded dates, chopped
1/3 cup honey
1/3 cup granulated sugar
2 pinches of cinnamon powder
2 pinches of salt
2 tablespoons butter

Instructions

In a large mixing bowl, combine the flour, salt, cinnamon powder and grated nutmeg together.
Add the cold and cubed butter, mix it with your hands until the mixture starts to resemble bread crumbs. Then add the vanilla extract and mix it for one last time.
Preheat your oven to 170 degrees celsius and line a 9 inches by 9 inches baking dish with baking/parchment paper.
Put all of the shortbread mixture in the tin and press it to the bottom. Form an even layer. Bake at 170 degrees celsius for 12-15 minutes.
Combine the butter, honey, sugar, salt and cinnamon powder in a saucepan and heat it. Once it starts to boil, remove it from the heat and stir in the nuts and chopped dates.
Spread this mixture over the baked shortbread and spread it evenly. Bake at 170 C for 25-30 minutes or until the topping is bubbling and a bit brown in color.
Cool for 30 minutes, then cut into desired pieces using a greased knife.

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