Butterscotch Nut Slice
Indulge in the rich, buttery decadence of the Butterscotch Nut Slice, a delightful treat that combines the nostalgic sweetness of golden syrup and brown sugar with the satisfying crunch of mixed nuts like pecans, walnuts, and almonds. With just 15 minutes of prep time, this easy-to-make slice is perfect for satisfying sweet cravings or sharing at gatherings. The buttery base is elevated by a hint of vanilla, while a touch of salt balances the sweetness for a perfectly nuanced flavor. Baked until golden and finished with a tender, chewy texture, these slices are as versatile as they are delicious—serve them as an afternoon snack, a dessert with coffee, or a treat for the lunchbox. Simple yet decadent, the Butterscotch Nut Slice is a must-try for lovers of homemade baked goods.
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 200 grams Brown sugar
- 3 tablespoons Golden syrup
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 150 grams Chopped mixed nuts (e.g., pecans, walnuts, almonds)
- 1 teaspoon Vanilla extract
- 1 large Egg
Instructions
Preheat your oven to 180°C (350°F). Line a rectangular baking tin (approximately 9x13 inches) with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, add the brown sugar and golden syrup. Stir until the sugar has dissolved and the mixture is smooth. Remove from heat and let it cool slightly.
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the slightly cooled butter mixture to the bowl of dry ingredients. Stir gently to combine.
Add the chopped mixed nuts, vanilla extract, and the egg to the mixture. Stir until everything is well incorporated.
Pour the batter into the prepared baking tin and spread it out evenly using a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the baking tin from the oven and let the slice cool completely in the pan.
Once cooled, use the parchment overhang to lift the butterscotch nut slice out of the tin. Place it on a cutting board and slice into bars or squares as desired.
Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
3803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.9 g | 284% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 435.5 g | 158% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 252.5 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 396 mg | 30% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
