• 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.