Nutty caramel slice

Smooth, creamy caramel is swirled with roasted almonds and drizzled on top a golden, crumbly base.

  • 15 mins preparation
  • 35 mins cooking
  • Makes 14
  • Print


  • 1 1/2 cup (225g) plain flour
  • 1/3 cup (40g) custard powder
  • 1/2 teaspoon baking powder
  • 100 gram butter, cold, cubed
  • 1 egg, lightly beaten
  • 1 1/2 cup (210g) coarsely chopped macadamias, walnuts or flaked almonds
Caramel topping
  • 60 gram butter
  • 1/2 cup (110g) brown sugar
  • 1/3 cup (115g) golden syrup
  • 2 tablespoon self-raising flour, sifted


  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease an 18 x 28cm lamington pan with a little butter. Line base and sides with baking paper.
  • 2
    Sift flour, custard powder and baking powder into a bowl. Rub in butter with fingertips until mixture resembles coarse breadcrumbs. Add egg and mix to a soft dough. Press into base of prepared pan and bake 15 minutes, until golden.
  • 3
    Meanwhile, make caramel topping: Melt butter in a pan on low heat. Add remaining ingredients, stir for 2 minutes, until sugar dissolves and mixture is smooth. Sprinkle nuts over base and pour over topping. Bake 20 minutes. Cool in pan, slice to serve.


If you like, drizzle melted dark chocolate over the slice and allow to set before cutting into bars.

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