Nut Wedges
Indulge in the irresistible crunch and buttery richness of Nut Wedges—deliciously layered bars that combine a crisp shortbread base with a decadent caramelized nut topping. Packed with a medley of roughly chopped almonds, walnuts, pecans, and hazelnuts, these treats are brought to life with a hint of golden honey and brown sugar, perfectly balanced by a smooth cream glaze. Baked until bubbly and golden, each slice offers a delightful contrast of textures—crispy, chewy, and nutty all at once. Ready in just under an hour, this crowd-pleasing dessert is perfect for special occasions, afternoon tea, or holiday gift-giving. Whether you enjoy them as large wedges or bite-sized morsels, these nut bars promise a sumptuous treat in every bite. Keywords: Nut Wedges recipe, shortbread base, caramelized nuts, holiday desserts, easy nut bars.
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Recipe Information
Ingredients
- 175 grams Unsalted butter
- 125 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 0.25 teaspoon Salt
- 200 grams Mixed nuts (e.g., almonds, walnuts, pecans, hazelnuts), roughly chopped
- 75 grams Honey
- 60 milliliters Heavy cream
- 100 grams Light brown sugar
Instructions
Preheat your oven to 175°C (350°F) and line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving overhangs for easy removal.
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy (about 2 minutes).
Mix in the vanilla extract, then gradually add the all-purpose flour and salt. Mix until the dough comes together but avoid overmixing.
Press the dough evenly into the prepared baking pan to form the shortbread base. Use the back of a spoon or a flat-bottomed cup to smooth it out.
Bake the shortbread base in the preheated oven for 15-18 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the nut topping.
In a medium saucepan over medium heat, combine the honey, heavy cream, light brown sugar, and a pinch of salt. Stir until the sugar is fully dissolved, then bring the mixture to a boil.
Reduce the heat to low and let it simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.
Remove the saucepan from the heat and fold in the chopped mixed nuts.
Spread the nut mixture evenly over the cooled shortbread base, ensuring it is well-distributed.
Return the pan to the oven and bake for an additional 15-17 minutes, or until the topping is bubbly and golden brown.
Allow the nut wedges to cool completely in the pan. Once cooled, use the parchment overhangs to lift them out.
Cut into wedges of your preferred size (e.g., 12 large wedges or smaller pieces for a crowd). Serve and enjoy!
Nutrition Facts
Calories |
4712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.9 g | 364% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 521.7 g | 190% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 296.1 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1907 mg | 41% | |
*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.
