Prep 0 mins
Cook 40 mins
For this recipe I substituted fresh local lavender honey instead of store bought. Use a combination of nuts such as: almonds, Brazil nuts, cashews, hazelnuts/filberts, macadamia nuts, peanuts, pecans, pistachios, walnuts, pumpkin seeds, etc. Compliments of the Sue Bee Honey website.
- 3⁄4 cup cold butter
- 2 1⁄3 cups unbleached white flour
- 1⁄2 cup sugar
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 egg, lightly beaten
- 2⁄3 cup honey (flavor of choice)
- 1⁄2 cup packed brown sugar
- 1⁄4 teaspoon salt
- 6 tablespoons butter, cubed
- 2 tablespoons heavy whipping cream
- 4 cups nuts, shelled and toasted, of your choice (read intro)
- CRUST: Line a 13x9x2 inch aluminum baking pan with parchment paper or foil and grease lightly with butter.
- In a mixing bowl combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Stir in egg. Note: the mixture will be dry. Press firmly into prepared pan.
- Bake at 350 degrees for about 20 minutes or until edges are golden brown. Set aside to cool on wire rack.
- TOPPING: Bring honey, brown sugar and salt to a boil in a large heavy saucepan over medium heat. Stir until brown sugar is dissolved. Boil for 2 minutes *without* stirring. BE CAREFUL NOT TO BURN YOURSELF during this process!
- Add butter and whipping cream to honey mixture. Bring to boil; cook and stir 1 minute. Be careful not to scorch!
- Remove pan from heat and stir in the nuts. Spread mixture over prepared crust. Bake at 350 degrees for about 20 minutes or until top is bubbly.
- Remove from oven and cool completely on wire rack. Use the foil or parchment paper to lift the mixture out of the pan.
- Cut into bars.