Food, Recipes, Slices/Pies/Tarts

Hazelnut Caramel Slice

I’ve been asked a lot lately about what pregnancy cravings I’ve been getting, and apart from an increased interest in Vegemite on toast and mandarins, I haven’t had much to report. Until the other day when I suddenly got debilitating caramel slice cravings (how random!)

After trying to satisfy my sweet tooth with an overpriced store-bought piece from a cafe, I decided to make my own, but with a twist. This version features ground hazelnuts in the biscuit base which gives it a lovely nutty flavour and texture. I also stirred roasted hazelnuts through the caramel which provided a wonderful savoury crunch and offset the sweetness somewhat.

 I briefly considered topping the slice with chopped nuts too but thought that may have been slightly over the top – but by all means if you’re hazelnut-obsessed, then go for it! I used hazelnuts as that’s what was in my pantry, but this would work well with pecans, almonds or macadamias. Next time I am going to try it with peanuts!

 If you’re a caramel slice addict like me, once you’re done with this recipe may I suggest making my ANZAC Caramel Slice.  The homemade biscuit base with the oats and coconut adds a chewy and dense foundation for the smooth and creamy caramel to sit upon.

Hazelnut Caramel Slice

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 30
Author: Swah

Ingredients

Base:

  • 200 g packet sweet biscuits I used Shredded Wheatmeals
  • 120 g butter
  • 50 g roasted hazelnuts pulverised

Filling:

  • 400 g can sweetened condensed milk
  • 125 g butter
  • cup caster sugar
  • cup golden syrup
  • 120 g roasted hazelnuts

Topping:

  • 250 g dark chocolate buttons
  • 1 tbsp melted butter

Instructions

  • Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.
  • Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.
  • Transfer 50g of the hazelnuts to the food processor (keep the rest whole for later) and blitz until they form a fine powder.

Base:

  • Line a 20cm x 20cm rectangle tin with baking paper.
  • Crush the biscuits in the food processor and combine with the pulverised roasted hazelnuts.
  • Melt the 120g of butter in the microwave or in a small saucepan over low heat.
  • Add the melted butter to the biscuit and hazelnut mixture and stir until combined
  • Press into the tin, making sure it is even. Chill in the fridge to set whilst you make the caramel.

Filling:

  • Mix together the condensed milk, butter, sugar and golden syrup in a saucepan over a low heat. Stir for 15 minutes until the mixture becomes a darker golden colour and thick. Do not leave this unattended!
  • Let the caramel cool slightly before pouring into the tin over your set biscuit base. Press the roasted hazelnuts into the caramel.
  • Return to the fridge to set.

Topping:

  • Melt dark chocolate and butter in microwave or in a small saucepan over low heat (watch like a hawk so that the chocolate doesn’t burn!).
  • Pour over the hazelnut caramel and allow to set in the fridge for a few hours before cutting into squares.

Are you as obsessed with caramel slice as I am? What’s your favourite spin on this classic?

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1 Comment

  • Reply Pat @ Wholesome Kitchen July 12, 2018 at 12:19 pm

    Absolutely adore this recipe! It’s delicious and very sweet, I love caramel!

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