Ingredients
3 C. oven roasted Mac Nuts, cooled
Crust :
2 1/4 C. all purpose flour
3 TBL. (+)2 tea. Brown Sugar
pinch salt
6 TBL. cold butter, cut into small cubes
Caramel Filling :
1/4 C. Heavy cream
10 Tbl Butter
1 C. Brown sugar
1/3 C. honey
1/4 C. white sugar
1 Tbl. Vanilla
Chocolate Ganache Topper :
1 C. (+)2TBL. cream
12 oz. chocolate, chopped
3 TBL. corn syrup
1 1/2 tea. Vanilla
Preparation
Crust : 250 degree / 15 min Put dry ingrediants in Quisinart, pulse to mix.Continue to Pulse adding butter until mixture is a fine grain. Press 2 " up the side of pan and bottom. Bake and cool. If the crust looks like Frankenstein after baking, press the cracks closed and then cool. After crust has cooled add MacNuts in level layer.
While crust is cooling: Raise oven temperature to 350. degree
Heat cream in heavy bottom sauce pan. Add sugars & honey, stir bring to slow rolling boil for 3 minutes. Remove from heat add Vanilla. Gently pour hot Caramel over MacNuts. Bake 30 minutes until top is softly bubbling and light golden brown. Let Cool completely.
Chocolate Topper Bring cream to low boil. Remove from heat adding chocolate, corn syrup & vanilla. Let sit for a few minutes, then whisk until smooth.Gentle pour over baked Macnut layer, reserving small amount of chocolate mixture for decorating after chocolate layer has set.After chocolate layer has cooled a bit, put into frige to complete chilling.
One hour Before serving remove reserved chocolate, put into tipped bag. Pipe rosettes around the edge. Place single MacNut into each rosette. Serve at room temperature with whipped cream on side.
