Soft Chewy Caramel Nut Squares

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1. Soft Chewy Caramel Nut Squares

 

Matches the image you uploaded. These are rich and buttery and hold their shape while remaining soft to chew.

Prep time: 15 mins | Cook time: 20-30 mins | Yields: 64 pieces

Ingredients:

  • 1 cup Butter (unsalted)

  • 2 ¼ cups Brown sugar (packed)

  • 1 cup Light Corn Syrup (or glucose syrup)

  • 1 can (14 oz) Sweetened Condensed Milk

  • 1 tsp Vanilla extract

  • ½ tsp Coarse Sea Salt (plus extra for sprinkling)

  • 1 ½ cups roasted almonds (or cashews/peanuts), whole or roughly chopped.

Instructions:

  1. Prep the Pan: Line a 9×9 (or 9×13 for thinner squares) baking pan with parchment paper, leaving an overhang on the sides. Butter the paper liberally. Spread your nuts evenly over the bottom of the pan.

  2. Boil: In a heavy-bottomed pot over medium heat, combine the butter, brown sugar, corn syrup, and pinch of salt. Stir until the butter melts.

  3. Add Milk: Slowly pour in the sweetened condensed milk while whisking constantly.

  4. Cook to Temperature: Clip a candy thermometer to the side of the pot. Cook over medium-low heat, stirring constantly (to prevent burning the bottom) until the mixture reaches 245°F (118°C). This is the “Firm Ball” stage.

  5. Finish: Remove from heat immediately. Stir in the vanilla extract.

  6. Pour: Pour the hot caramel over the nuts in your prepared pan. (Optional: Sprinkle extra sea salt on top now).

  7. Set: Let it cool completely at room temperature for at least 3-4 hours (or overnight).

  8. Cut: Lift the block out using the parchment paper. Use a sharp, buttered knife to cut into squares. Wrap individually in wax paper.

2. Classic Christmas Baklava

 

Matches the generated recipe card. Flaky, honey-soaked, and filled with spiced walnuts.

Prep time: 40 mins | Bake time: 50 mins | Rest time: 4 hours

Ingredients:

  • 1 package (16 oz) Phyllo dough (thawed)

  • 1 cup Unsalted butter, melted (clarified butter is best)

  • 1 lb (about 4 cups) Walnuts (or pistachios), finely chopped

  • 1 tsp Ground cinnamon

  • ¼ tsp Ground cloves

For the Syrup:

  • 1 cup Water

  • 1 cup White sugar

  • ½ cup Honey

  • 1 tbsp Lemon juice

  • 1 strip Lemon zest (peel)

Instructions:

  1. Make the Syrup (Do this first!): Combine water, sugar, honey, lemon juice, and zest in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let it cool completely. (This is the secret: cool syrup + hot pastry = crisp baklava).

  2. Prepare Filling: Pulse the walnuts, cinnamon, and cloves in a food processor until finely chopped (but not powder).

  3. Layering:

    • Preheat oven to 350°F (175°C).

    • Butter a 9×13 baking dish.

    • Place 1 sheet of phyllo in the pan. Brush with melted butter. Repeat this until you have 8 sheets layered at the bottom.

    • Sprinkle a thin layer of the nut mixture (about 3/4 cup).

    • Top with 2 sheets of phyllo, brushing each with butter.

    • Repeat the nut/phyllo pattern until the nuts are gone.

    • Finish with a top layer of 6 to 8 sheets of phyllo, buttering each one.

  4. Cut: Using a very sharp knife, cut the unbaked baklava into diamond or square shapes. Make sure to cut all the way to the bottom.

  5. Bake: Bake for 45–50 minutes until the top is golden brown and crisp.

  6. Soak: Remove from the oven and immediately pour the cooled syrup evenly over the hot baklava. You should hear it sizzle.

  7. Wait: Let the baklava sit uncovered for at least 4 hours (or overnight) to absorb the syrup before serving.

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