- 1 Hour 30 Minutes + Cooling
- Cuts Into 14-18 Bars
You’ve tried salted caramel – but how about salted honey caramel? Impress your friends with these grown up, multi-layered tea-time treats
- unsalted butter 175g at room temperature, plus a knob for the tin
- golden caster sugar 175g
- walnuts 50g
- plain flour 300g
- ground cinnamon 1⁄2 tsp
- baking powder 1 tsp
- condensed milk 500g
- set honey 100g
- unsalted butter 100g
- sea salt 1⁄4 tsp, plus extra to serve
- walnut halves 85g, roughly crushed
- STEP 1Heat the oven to 180C/fan 160C/gas 6. Butter the base and sides of a straight-sided 20cm x 30cm tin.
- STEP 2To make the base, use a wooden spoon to cream together the butter and sugar. Put the walnuts and 1/2 the flour in a food processor, and pulse until the walnuts are finely ground. Tip into the creamed butter with the cinnamon and the remaining flour, and mix to form a smooth dough. Weigh out 200g of the dough and knead in the baking powder and 2 tsp of water, wrap and set it aside.
- STEP 3Press the remaining dough into the prepared tin to make an even base. Bake for 25 minutes or until golden brown, then cool for 1 hour.
- STEP 4For the topping, put the condensed milk, honey and butter in a pan, and bring to a simmer, stirring constantly, until you have a smooth, light-caramel-coloured mixture. Stir in the salt, then spread evenly over the base
- STEP 5Break up the reserved dough to make crumble-like chunks. Scatter them over the top of the caramel with the walnuts. Bake for 25 minutes or until the caramel is bubbling and dark brown around the edges. Cool completely, sprinkling over 1-2 pinches of sea salt, then cut into bars.