Summary

Ingredients

For the dough:

• 125 g butter
• 75 grams sugar
• 250 g flour
• 1 packet vanilla sugar
• 1 egg (s)
• 1 pinch (s) salt
• possibly flour, for the baking sheet

For covering:

• 200 g macadamia nuts (or cashew nuts)
• 250 g peanuts, salted or unsalted, to taste
• 225 grams sugar
• 2 tablespoon butter
• 50 g whipped cream

For the set:

• 200 g chocolate (white chocolate), chopped
• 1 teaspoon, heaped coconut oil

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Instructions

1. Knead a shortcrust pastry from the dough ingredients and wrap in foil and keep in the fridge for 30 minutes. Preheat the oven to 200 ° top and bottom heat. Line a baking sheet with baking paper, roll out the dough in a rectangular shape to a size of approx. 20 x 30 cm (use additional flour if necessary) and bake in the preheated oven for 10-12 minutes, then leave to cool.
2. For the topping, roughly chop the macadamia nuts and mix with the peanuts. Melt 225 g sugar in a saucepan over a moderate heat while stirring. Then gradually stir in 2 tablespoons of butter and the liquid cream and simmer for about 4-5 minutes (keep stirring) until a smooth caramel has formed. Then fold in the nuts, distribute the mixture evenly on the dough base (with a little pressure) and let it set for at least 30 minutes.
3. Depending on the desired look, cut small corners or squares (e.g. approx. 3 x 3 cm) with a sharp knife. Melt the chopped white chocolate together with the coconut oil in a small saucepan over low heat while stirring. Then dip the edges of the nut corners in the chocolate (I leave the pot on the warm stove top so that the chocolate does not set). Finally, just put the nut wedges in a cool place (to dry).
4. The nut corners can be stored in a tin or cookie jar for up to two weeks, if they survive that long.