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Golden Walnut Caramel Squares Recipe

Golden Walnut Caramel Squares Recipe

A walnut-packed caramel tops a buttery crust in this decadent candy.—Marie Rizzio, Interlochen, Michigan
TOTAL TIME: Prep: 40 min. Cook: 40 min. + chilling YIELD:78 servings

Ingredients

  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/2 cup cold butter
  • 1/3 cup semisweet chocolate chips
  • CARAMEL LAYER:
  • 1-1/3 cups sugar
  • 1 cup butter, cubed
  • 1 cup heavy whipping cream
  • 1/3 cup corn syrup
  • 2-1/2 cups chopped walnuts
  • 1 ounce unsweetened chocolate, chopped

Directions

  • 1. Line a 9-in. baking pan with foil and grease the foil; set aside.
  • 2. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into prepared pan; prick crust with a fork. Bake at 350° for 18-22 minutes or until set and edges begin to brown.
  • 3. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over crust; set aside.
  • 4. In a large heavy skillet over medium-low heat, cook sugar until melted. Do not stir. Reduce heat to low; cook for 5 minutes or until golden brown.
  • 5. In a large saucepan, combine the butter, cream and corn syrup. Slowly pour in cooked sugar. Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in walnuts. Pour over prepared crust.
  • 6. In a microwave, melt chocolate; stir until smooth. Drizzle over caramel layer. Cover and refrigerate for 2 hours or until firm.
  • 7. Using foil, lift candy out of pan. Gently peel off foil; cut candy into squares. Yield: 6-1/2 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts

1 piece equals 96 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 27 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.