With a buttery shortbread base and a chewy caramel topping loaded with crisp almonds, these Honey Caramel Almond Shortbread Bars are always a HUGE hit!
Preheat the oven to 350°F with a rack set in the middle. Spray the bottom and sides of a 9x9-inch square baking pan with non stick baking spray. Line the bottom and up two sides of the pan with parchment paper, leaving about 1 inch overhanging at the top of the pan of each side. Lightly spray the parchment with baking spray and rub with a paper towel.
Combine the soft butter, sugar and vanilla in a medium-large bowl. Stir well with a silicone spatula or wooden spoon to combine. Add the vanilla and salt and stir again.
Add the flour and stir until all the flour is incorporated, scraping the sides of the bowl as you go. The dough will be crumbly, but all of the flour should be mixed in.
Spread the crumbs across the bottom of the prepared pan and press them into an even layer with lightly floured hands.
Towards the end of the baking time, start making the caramel/almond topping. In a medium-size microwave-safe measuring cup or bowl, combine the cream, honey, vanilla and butter. Microwave on high power for 2 minutes. Set aside.
In a heavy medium-sized saucepan, combine the sugar, water and corn syrup and water and bring to a boil over moderately high heat, stirring just to combine. Don’t stir after this.
Cook the syrup over moderately high heat, swirling the pan occasionally, until a medium amber caramel forms, about 8-10 minutes. (Watch the syrup carefully the last couple minutes, swirling the pan more frequently at this point to prevent burning). Remove from the heat.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Recipe adapted from Food and Wine.