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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A creamy caramel nut filling accented with just a touch of brandy and topped with a drizzle of chocolate. Drooling yet? Ingredients:
1 1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts) |
1/3 cup whole almonds or 1/3 cup slivered almonds |
3 tablespoons sugar |
1/3 cup butter, softened |
1 teaspoon vanilla |
28 caramels, unwrapped |
1/3 cup half-and-half |
1 1/2 cups mixed nuts, toasted (pecans, hazelnuts and/or macadamia nuts) |
1 teaspoon brandy extract (or brandy) |
3 tablespoons milk chocolate chips or 3 tablespoons semi-sweet chocolate chips |
1 teaspoon vegetable oil |
whipped cream, if desired |
Directions:
1. Heat oven to 350°F.
2. Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade.
3. Cover, blend at high speed until finely ground (Do not grind into paste).
4. Stir together butter and vanilla in medium bowl until well mixed, add ground nut mixture, stir just until dough holds together.
5. Press onto bottom of 9-inch tart pan with removable bottom.
6. Place on baking sheet and bake for 20 to 25 minutes or until golden brown.
7. Meanwhile, combine caramels and half-and-half in 2-quart saucepan, cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes).
8. Remove from heat, gently stir 1 1/2 cups mixed nuts and brandy extract into caramel mixture.
9. Spoon onto cooled crust and spread to coat evenly,cool 30 minutes.
10. Melt chocolate chips and oil in 1-quart saucepan over low heat until melted and smooth (3 to 5 minutes), drizzle over tart.
11. Serve with whipped cream.
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