Ingredients
1 tablespoon plus 3/4 cup cold butter, divided2-1/3 cups all-purpose flour1/2 cup sugar1/2 teaspoon baking powder1/2 teaspoon salt1 large egg, room temperature, lightly beatenTOPPING:2/3 cup honey1/2 cup packed brown sugar1/4 teaspoon salt6 tablespoons butter, cubed2 tablespoons heavy whipping cream1 cup chopped hazelnuts, toasted1 cup salted cashews1 cup pistachios1 cup salted roasted almonds
Preparation
Preheat oven to 375°. Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease foil with 1 tablespoon butter.
In a large bowl, whisk flour, sugar, baking powder and salt. Cut in the remaining butter until mixture resembles coarse crumbs. Stir in egg until blended (mixture will be dry). Press firmly onto bottom of prepared pan.
Bake 18-20 minutes or until edges are golden brown. Cool on a wire rack.
In a large heavy saucepan, combine honey, brown sugar and salt; bring to a boil over medium heat, stirring frequently to dissolve sugar. Boil 2 minutes without stirring. Stir in butter and cream; return to a boil. Cook and stir 1 minute or until smooth. Remove from heat; stir in nuts. Spread over crust.
Bake 15-20 minutes or until topping is bubbly. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Discard foil; cut into bars.
