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    Rustic Nut Bars

    Source of Recipe

    Barbara Driscoll in Taste of Home Magazine

    Recipe Introduction

    Oh, my, God! These were wonderful. A shortbread-style crust with a glazed, sweet and salty overloaded nutty top! They are so easy to make and everyone loved them!
    I think that it is easier to use a disposable aluminum pan, spray with cooking spray and line with Release foil. Make sure that some of the foil comes over the ends so that you can lift it out. Cut with a VERY sharp, thin knife.

    List of Ingredients

    1 tablespoon plus 3/4 cup cold butter, divided
    2-1/3 cups all-purpose flour
    1/2 cup sugar
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 egg, lightly beaten
    2/3 cup honey
    1/2 cup packed brown sugar
    1/4 teaspoon salt
    6 tablespoons butter, cubed
    2 tablespoons heavy whipping cream
    1 cup chopped hazelnuts, toasted
    1 cup roasted salted almonds
    1 cup salted cashews, toasted
    1 cup pistachios, toasted


    Line a 13-in. x 9-in. x 2-in. baking pan with foil; grease the foil with 1 tablespoon butter. Set aside.
    Preheat oven to 375 degrees.

    In a large bowl, combine the flour, sugar, baking powder and salt; cut in remaining butter until mixture resembles coarse crumbs. Stir in egg until blended (mixture will be dry).

    Press firmly onto the bottom of prepared pan. Bake for 18-20 minutes or until edges are golden brown. Cool on a wire rack.

    In a large heavy saucepan, bring the honey, brown sugar and salt to a boil over medium heat until sugar is smooth; stirring often. Boil without stirring for 2 minutes. Add butter and cream. Bring to a boil; cook and stir for 1 minute or until smooth. Remove from the heat; stir in the hazelnuts, almonds, cashews and pistachios. Spread over crust.

    Bake at 375 for 15-20 minutes or until topping is bubbly. Cool completely on a wire rack. Using foil, lift bars out of pan. Discard foil; cut into squares.

    Yield: about 3 dozen.




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