I’ll start by stating that this is not my recipe, but I have no idea where it came from. It’s one of those photocopied recipes that was stuck in my recipe folders years ago. Obviously if I knew where it was from I would openly give credit to them, as it is I’ll just say thanks whoever you are, this was great.
Peanut Caramel Squares
1/2 cup caster sugar
1 egg yolk
1 cup plain flour
1/4 cup self raising flour
2 tablespoons custard powder
1/2 cup firmly packed brown sugar
1 tablespoon golden syrup
90g butter, chopped
1 cup unsalted roasted peanuts, chopped (I used half peanuts and half cashews)
Beat the butter, sugar and egg yolk in a small bowl with an electric beater until smooth. Sift the flours and custard powder and stir into the butter mixture. Press evenly into the base of a greased 19cmx29cm rectangular slice pan (I used a standard lamington tray and it was a good size). Bake in a moderate oven for about 20 minutes or until lightly browned. Stand for five minutes to cool slightly and then spread with the hot topping. (For me I thought there wasn’t going to be enough topping, but it does spread out and you only need a thin layer over the base.) Bake in a moderate oven for a further 5 minutes. Cool in the tray.
Topping: Combine sugar, golden syrup and butter in a medium pan. Stir over heat until butter is melted. Bring to the boil, simmer, stirring, about 3 minutes or until mixture darkens and thickens slightly. Stir in the nuts (I whizzed these for a couple of seconds in the mini processor which gave me some really fine nuts and some chunky ones – I liked this but you may not)
NOTE: I made no real adjust to the recipe when I made it, but I did find base slightly dry and crumbly, but also light thanks to the bit of self raising flour.
Jenny, I hope this satisfies the ‘handyman’ taste tester.