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Method
Make it happen
- 01
Heat oven to 170°C fan and line a 20 cm square tin. Rub 150 g butter into flour, mix in 70 g sugar and press into tin.
- 02
Bake the base 18–20 minutes until lightly golden, then cool slightly.
- 03
Make caramel by heating 180 g sugar with 50 ml water until amber; remove from heat and carefully stir in cream and 50 g butter. Stir through nuts and salt.
- 04
Pour caramel over base, leave to set at room temperature and chill until firm. Slice into 12 small bars.