• Cooking Time: 20
• Servings: 12
• Preparation Time: 45
• Crust Ingredients:
• 1 1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
• 1/3 cup whole or slivered almonds
• 3 tablespoons sugar
• 1/3 cup LAND O LAKES® Butter, softened
• 1 teaspoon vanilla
• Topping Ingredients:
• 28 caramels
• 1/3 cup LAND O LAKES™ Half & Half
• 1 1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts), toasted
• 3 tablespoons milk chocolate or real semi-sweet chocolate chips
• 1 teaspoon vegetable oil
• LAND O LAKES™ Aerosol Whipped Heavy Cream, if desired

1. Heat oven to 350°F. Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.)
2. Combine butter and vanilla in medium bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place onto baking sheet. Bake for 20 to 25 minutes or until golden brown.
3. Meanwhile, combine caramels and half & half in 2-quart saucepan. Cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes). Remove from heat; gently stir 1 1/2 cups mixed nuts into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool 30 minutes.
4. Melt chocolate chips and oil in 1-quart saucepan over low heat until melted and smooth (3 to 5 minutes). Drizzle over tart. Garnish with whipped cream, if desired.

Take advantage of the autumn abundance of nuts in this caramel nut tart.