Honey Caramel Almond Shortbread Bars

If you’re looking for a treat that combines buttery shortbread, golden caramel, and the crunch of almonds, these Honey Caramel Almond Shortbread Bars are it! With a smooth, crumbly base topped by a luscious layer of honey caramel and almonds, these bars offer the perfect balance of flavors and textures. They’re ideal for special occasions or holiday gatherings, but easy enough to make any time you’re craving something special.

Why You’ll Love This Recipe

• Perfect Layers: Buttery shortbread with a golden caramel-almond topping makes each bite decadent and satisfying.
• Rich Caramel Flavor: The honey and caramel blend for a deep, unique sweetness that’s irresistible.
• Textural Delight: The crunch of almonds against the softness of the shortbread is a delicious experience.
• Great for Sharing: These bars make an elegant, crowd-pleasing addition to any dessert table.

Ingredients

For the Shortbread Base

• 6 ounces salted butter, very soft (1½ sticks)
• 6 tablespoons sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1½ cups plus 2 tablespoons all-purpose flour

For the Caramel-Almond Topping

• ½ cup heavy cream
• ½ cup honey
• 1 teaspoon vanilla extract
• 4 ounces salted butter (1 stick), cut into 8 pieces
• 1 cup plus 3 tablespoons sugar
• 1 tablespoon light corn syrup
• ⅓ cup water
• 3 cups sliced almonds (about 12 ounces)
• Flaky sea salt (optional)

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C) and position a rack in the middle. Spray a 9×9-inch square baking pan with non-stick baking spray. Line the pan with parchment paper, leaving a 1-inch overhang on two opposite sides for easy removal. Lightly spray the parchment with baking spray to ensure the shortbread releases smoothly after baking.

Step 2: Make the Shortbread Crust
In a large mixing bowl, combine the softened butter, sugar, and vanilla extract. Mix until the ingredients are well combined and creamy. Add the salt, and gradually add the flour, stirring until a crumbly dough forms.

Step 3: Bake the Shortbread Crust
Spread the dough crumbs evenly across the prepared pan and press them into a smooth, even layer using floured hands. Bake on the middle rack for 22-25 minutes, or until the crust is lightly golden brown. Remove from the oven and place on a cooling rack. Increase the oven temperature to 425°F (220°C).

Step 4: Prepare the Caramel-Almond Topping
Toward the end of the shortbread’s baking time, begin making the caramel-almond topping. In a microwave-safe bowl, combine the cream, honey, vanilla, and butter. Microwave on high for 2 minutes to melt the butter and combine the ingredients. Set this mixture aside.

Step 5: Make the Caramel
In a heavy-bottomed saucepan, combine the sugar, water, and light corn syrup. Bring the mixture to a boil over moderately high heat, stirring just until the ingredients are combined. Once combined, stop stirring and allow the syrup to cook undisturbed, occasionally swirling the pan, until it reaches a medium amber color (about 8–10 minutes). Be sure to watch closely to prevent the caramel from burning.

Step 6: Combine and Cook the Topping
Carefully add the honey-cream mixture to the caramelized syrup; it will bubble vigorously, so be cautious. Stir well to combine, then return to the heat and cook, stirring often, until a candy thermometer registers 255°F (about 7-10 minutes). This step thickens the caramel and ensures it will set nicely once baked. Stir in the sliced almonds.

Step 7: Top and Bake
Immediately pour the caramel-almond mixture over the shortbread, spreading it to create an even layer. Return the pan to the oven and bake for 7-10 minutes, or until the topping is bubbling and turns a deep golden brown.

Step 8: Cool and Cut
Remove the pan from the oven and sprinkle with flaky sea salt if desired. Allow the bars to cool completely (at least 2 hours) before cutting. To remove the bars, run a knife along the edges without parchment, then lift the bars out using the parchment overhang. Transfer to a cutting board and cut into squares.

Kitchen Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Electric mixer or whisk
• 9×9-inch square baking pan
• Parchment paper
• Saucepan (preferably heavy-bottomed)
• Microwave-safe bowl
• Candy thermometer
• Knife for cutting bars

Serving and Storage Tips

• Serving: These bars are delicious as a standalone dessert or served alongside coffee or tea. They’re ideal for dessert platters, parties, or gifts.
• Storage: Store in an airtight container at room temperature for up to a week. They can also be refrigerated for added firmness.
• Freezing: Freeze the bars in a single layer on a tray. Once frozen, transfer to an airtight container with parchment between layers to prevent sticking. They’ll keep for up to 3 months. Thaw at room temperature before serving.

Variations

• Chocolate Drizzle: For a hint of chocolate, drizzle melted dark chocolate over the cooled bars before cutting.
• Nut Variations: Try substituting half of the almonds with chopped pecans or hazelnuts for a different flavor profile.
• Citrus Twist: Add a teaspoon of orange zest to the caramel mixture for a subtle citrus flavor that complements the honey and almonds.
• Rosemary Infusion: Infuse the cream with a few sprigs of rosemary, then strain before adding to the caramel for a gourmet twist.

Helpful Notes

• Watch the Caramel Carefully: Caramel can burn quickly, so keep an eye on it while it cooks. As soon as it reaches a medium amber color, proceed with the recipe.
• Use a Candy Thermometer: This helps you reach the right temperature (255°F) for a perfectly set caramel topping.
• Pressing the Shortbread Crust: Press the shortbread layer evenly for a stable base. Uneven layers can cause the caramel to spread unevenly.

Tips from Well-Known Chefs

• Nancy Silverton: Recommends using salted butter in caramel for a balanced, nuanced flavor profile. The salt brings out the caramel’s richness.
• David Lebovitz: Advises using a heavy-bottomed pan for caramel-making. This distributes heat evenly and reduces the risk of burning.
• Ina Garten: Suggests adding flaky sea salt after baking to enhance both appearance and flavor, giving a gourmet touch to the final product.

Frequently Asked Questions

1. Can I use unsalted butter instead of salted?
Yes, but add a pinch more salt to both the shortbread base and caramel topping if you use unsalted butter. Salt helps balance the sweetness and enhances the overall flavor.

2. How can I tell when the caramel is ready?
The caramel should reach a medium amber color and measure 255°F on a candy thermometer. This ensures the topping is thick enough to set without being too hard.

3. Can I make these bars nut-free?
You can substitute sliced almonds with sunflower or pumpkin seeds for a similar texture, though the flavor will differ slightly.

4. Why did my caramel crystallize?
Caramel crystallization can occur if sugar granules cling to the sides of the saucepan. To avoid this, brush the pan’s sides with a damp pastry brush during the initial boiling stage or avoid stirring once it begins to boil.

5. How should I cut these bars cleanly?
To get clean cuts, allow the bars to cool completely. Use a sharp knife, and wipe it between cuts to avoid sticking.

These Honey Caramel Almond Shortbread Bars are sure to become a favorite with their luxurious caramel, crunchy almonds, and buttery shortbread. Perfect for sharing or enjoying as a special treat, these bars deliver an irresistible blend of flavors and textures in each bite!

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