This is a great treat with tea or coffee. I really do love caramel and with nuts I think it's absolutely incredible.
1 1/4 cups all purpose flour
1/2 cup room temperature butter
1/4 ts salt if using unsalted butter
1/3 cup sugar
1/2 ts vanilla extract
1/4 ts almond extract (optional)
Almond & Caramel Layer:
1/3 cup water
1 cup sugar
1/3 cup heavy whipping cream
7 tbs cold butter cut into tablespoons
1/3 cup honey
2 cups blanched roughly chopped almonds
1 ts lemon extract
First begin with the crust.
Preheat the oven to 350 and butter your 9 by 13 baking dish.
Beat the sugar, extracts and butter until light and fully. About two minutes on high.
Add the flour and salt if using and mix until crumbly, about 20 seconds on low speed.
Pat the dough into the prepared baking dish as evenly as possible.
The dough will stick a bit to your fingers, just work with it.
After you have pressed it, prick the dough with a fork in several places.
Bake until the sides are golden brown and the middle is lightly colored, between 15 and 20 minutes.
Place on a rack to cool while preparing the caramel topping.
Place the sugar and water in a medium to large saucepan.
Stir until all the sugar is melted and then bring to a rapid boil, don't stir the caramel, just lightly lightly move the pan around with the handle a few times while baking. (if you make candy using the same method)
When it starts to brown, keep and eye on it, it goes pretty quick from this point.
Once you have achieved a dark amber color take immediately off the heat and add the cream.
Stirring carefully as the caramel will bubble up quickly.
Place the tablespoons of butter and honey and stir until melted.
Add the nuts and stir until well coated.