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This honey caramel almond shortbread bar recipe creates the perfect balance of buttery shortbread and chewy caramel topped with crunchy almonds. The combination of textures and flavors makes these bars irresistible for any occasion, from casual gatherings to holiday cookie exchanges.
I first made these bars for a neighborhood potluck and came home with an empty plate and requests for the recipe. The honey in the caramel gives these a distinct warmth that regular caramel bars just cant match.
Ingredients
- For the shortbread base
- 6 ounces very soft butter creates that melt in your mouth texture essential for proper shortbread
- 6 tablespoons sugar just enough sweetness without overpowering
- 1 teaspoon vanilla extract adds depth and warmth to the base
- ¼ teaspoon salt enhances all the flavors while balancing sweetness
- 1½ cups plus 2 tablespoons all purpose flour provides structure while keeping the texture tender
- For the caramel almond topping
- ½ cup heavy cream creates richness and helps achieve the perfect caramel consistency
- ½ cup honey adds complex sweetness and helps the caramel remain slightly chewy
- 1 teaspoon vanilla extract rounds out the caramel flavor beautifully
- 4 ounces butter cut into pieces creates silky texture in the caramel
- 1 cup plus 3 tablespoons sugar forms the base of the caramel
- 1 tablespoon light corn syrup prevents crystallization for smooth caramel
- ⅓ cup water helps dissolve the sugar evenly
- 3 cups sliced almonds provides the perfect nutty crunch throughout
- Flaky sea salt optional enhances all flavors with delicate salty bursts
Step-by-Step Instructions
- Prepare the pan
- Preheat your oven to 350°F with the rack in the middle position. Spray a 9x9 inch baking pan thoroughly then line with parchment paper creating handles for easy removal later. The parchment should hang over two sides by about an inch. Give the parchment a light spray too and wipe with a paper towel to create a thin coating.
- Make the shortbread base
- Combine butter and sugar in a bowl until completely smooth. This is much easier when your butter is truly soft. Add the vanilla and salt then mix again until evenly distributed. Add flour and gently work it in until no dry spots remain. The mixture will look crumbly but should hold together when pressed.
- Form and bake the base
- Transfer the shortbread mixture to your prepared pan and use lightly floured fingertips to press it into an even layer. Be thorough about creating a uniform thickness. Bake for 22 to 25 minutes until you see a light golden color developing. The shortbread should be set but not overly browned.
- Start the caramel
- While the shortbread bakes prepare your caramel topping. Combine cream honey vanilla and butter in a microwave safe container and heat for 2 minutes. In a separate heavy saucepan combine sugar corn syrup and water. Bring to a boil without stirring after the initial mix. Allow the sugar mixture to cook until it reaches a medium amber color which usually takes about 8 to 10 minutes.
- Finish the caramel
- Once the sugar mixture has reached that beautiful amber color carefully add the warm cream mixture. Stand back as this will bubble vigorously. Return the mixture to heat and cook stirring frequently until it reaches 255°F on a candy thermometer. Quickly fold in the almonds making sure they are evenly coated.
- Assemble and bake
- Pour the hot caramel almond mixture over the baked shortbread spreading it into an even layer. Return to the oven which should now be preheated to 425°F and bake for 7 to 10 minutes until the topping is actively bubbling and has reached a deep golden brown color.
- Cool and cut
- Allow the bars to cool completely in the pan at least 2 hours before attempting to cut them. When ready lift the entire dessert out using the parchment handles and transfer to a cutting board. Use a sharp heavy knife to cut into squares of your desired size.
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The key ingredient that makes these bars special is the honey. I discovered this trick from my grandmother who always added honey to her caramel recipes. She claimed it was her secret weapon for creating caramel that stayed soft without becoming sticky or hard on your teeth.
Storage Solutions
These bars will maintain their perfect texture stored at room temperature in an airtight container for up to 5 days. For longer storage place them in a single layer with parchment between layers and refrigerate for up to 2 weeks. You can even freeze them for up to 3 months. Just thaw them at room temperature before serving. I find they actually improve slightly after a day as the flavors meld together beautifully.
Working With Caramel Safely
Making caramel requires careful attention but isnt difficult with a few precautions. Always use a heavy bottomed pan that distributes heat evenly to prevent hot spots that could burn your caramel. Have all ingredients measured and ready before starting as timing is crucial. Keep a bowl of ice water nearby in case of accidental splashes as caramel burns are extremely painful. Most importantly never walk away from caramel while it cooks as it can go from perfect to burnt in seconds.
Customization Options
While these bars are perfect as written there are several delicious variations worth trying. Substitute pecans or a mixture of your favorite nuts for the almonds. Add a thin layer of dark or milk chocolate over the cooled caramel for an extra indulgent treat. For special occasions drizzle white chocolate in a decorative pattern over the cut bars. You can even add warm spices like cinnamon or cardamom to the shortbread base for a seasonal twist.
Common Queries
- → Can I use a different type of nut instead of almonds?
Yes, you can substitute other nuts like pecans, walnuts, or hazelnuts for the almonds. Just make sure to use the same quantity (3 cups or 12 ounces) to maintain the proper ratio of caramel to nuts.
- → How do I know when the caramel is the right color?
You're looking for a medium amber color when cooking the sugar syrup. It should be a rich golden color, but not dark brown which would indicate it's burning. Swirl the pan occasionally rather than stirring to help it cook evenly.
- → Can I make these bars ahead of time?
Absolutely! These bars keep well in an airtight container at room temperature for about 5 days. You can also refrigerate them for longer storage, or freeze them for up to 3 months.
- → What if I don't have a candy thermometer?
If you don't have a candy thermometer, you can use the cold water test. Drop a small amount of the caramel into cold water. It should form a firm but pliable ball that doesn't flatten when removed from the water.
- → Can I use maple syrup instead of honey?
Yes, you can substitute maple syrup for honey in this recipe. It will give the caramel a different flavor profile with more maple notes, but will work well with the almonds and shortbread base.
- → Why did my caramel crystallize?
Crystallization can happen if sugar crystals form on the sides of the pan. To prevent this, avoid stirring after the initial mixing, use a wet pastry brush to wash down any crystals on the sides of the pan, and add the corn syrup which helps prevent crystallization.