The second I saw Dana’s recent post for Honey Nut Squares, I died.
Honey + Roasted Nuts+ Buttery Crumb Crust= YES PLEASE!!
I just finished cutting up squares and have packed some up for my neighbors. I seriously need to get them out of my sight. I’ve eaten three so far and I can hear them calling my name from the kitchen counter. “Traaaaacy!! Eat us! We are crunchy and sweet and slightly salty. You know how you love that combo TRACY! We are waaaaaiting! Look at the golden roasted cashew hanging off the edge. Just pull that off Tracy. Take a nibble!”
God, I love Dana Treats! I just wish I could have one from Dana herself, but that’s another story. Some day! Thank you Dana for making it possible for me to have a slice of you in the kitchen! Did that just sound weird? You get what I mean.
Prepare to give some away because no person should be left alone in a kitchen with a plate full of these!! I am serious. Sooo good!
Let’s get started!
Figure out your nut situation. A combo of three nuts is best! I used almonds, cashews & pine nuts.
Get your dough ingredients into the food processor and start pulsing!
Take an egg and pour it into the dough and pulse until well combined.
Pour your dough onto your work surface.
Separate the dough into 4 sections.
Push down each of the sections with the heel of your palm to blend. Scrape up the dough.
Place the dough in your foiled/lubed pan.
Press the dough in and flatten. Now you are ready to bake it!
Now let’s start with your topping. Add the honey and brown sugar to the pot.
Once the sugar dissolves and it boils a bit, add the cream and butter.
After it bubbles and boils, it’s time to put your nuts into the pot!
Stir the nuts thoroughly.
After the crust comes out of the oven and cools, spread the nuts on. Back into the oven it goes!
It’s gets all toasty and bubbly! Those nuts are dark and roasted!
After cooling, cut into squares! I made mine kinda big. Who cares?
See how glossy the nuts are? Scrumptious! I dare you to eat just one.
Nuts are a good fat right? So it’s OK if I keep eating these squares, huh?
Thanks for your permission! I am off to indulge my appetite.
Honey Nut Squares
(recipe via Dana Treat– who adapted from Gourmet)
Makes 25 1-inch squares
For crust:
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cut into pieces
- 1 large egg, lightly beaten
For topping:
- 1/3 cup plus 1 tablespoon mild honey
- 1/4 cup packed light brown sugar
- 1/8 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 1 tablespoon heavy cream
- 1/2 cup whole almonds with skins, toasted
- 3/4 cup hazelnuts, toasted and any loose skins rubbed off in a kitchen towel (I used cashews instead)
- 1/4 cup pine nuts, lightly toasted
To make crust:
Butter a 9-inch square metal baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
Blend together flour, sugar, baking powder, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add egg and stir with a fork (or pulse) until a crumbly dough forms.
Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper.
Preheat oven to 375°F.
Press dough evenly onto bottom (but not up sides) of baking pan and bake in middle of oven until edges are golden and begin to pull away from sides of pan, 15 to 20 minutes. Cool in pan on rack.
To make topping:
Bring honey, brown sugar, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until completely coated.
Pour nut mixture over pastry crust, spreading evenly, and bake in middle of oven until topping is caramelized and bubbling, 12 to 15 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 25 squares.
