A Little Slice of Heaven (aka Honey-Caramel Macadamia Blondies)

I did it!  I succeeded in baking a small slice of heaven!  (At least, that’s what my coworkers told me.)  After feeling somewhat crushed and demoralized by one of my patient’s family members, I needed a little confidence boost.  So, I decided to bake.  And, since I had some heavy cream in the refrigerator, I knew I needed to make something incorporating caramel.  (What else was I going to do with that heavy cream?)  Besides, after a rough evening at work, making a batch of caramel is the best way to de-stress.  Caramel is kind that way.  It’s such a precise, all-consuming project, my mind doesn’t have time to wander or worry about other things.  (And, believe me, I needed to be fully distracted from what had happened at work.)  The only problem was figuring out what would go well with the caramel.  So, after careful consideration, I decided to make Honey-Caramel Macadamia Blondies.  They’re rich, but absolutely delicious.  They melt in your mouth like any good caramel treat should.  But, most importantly, baking them helped me feel a little better about myself again.  Thank heavens for baking therapy!

Honey-Caramel Macadamia Blondie Recipe

For the Blondies:

½ cup packed brown sugar

1 ½ cups white sugar

½ cup butter or margarine

2 teaspoons vanilla

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup chopped macadamia nuts

For the Caramel Sauce:

½ cup water

1 cup white sugar

2 TBS honey

1 cup heavy cream

1/8 teaspoon salt

1 teaspoon vanilla extract

2 tablespoons unsalted butter

First, make the caramel sauce:

Place water, corn syrup, and sugar in a saucepan and bring to a boil over high heat.  Do not stir!  Brush down the sugar crystals that may adhere to the side of the pan with water.

Boil until the mixture is thick and caramel colored – about the color of straw.

Reduce the heat to medium and continue to cook 1-2 minutes until the color of deep amber.

Add the cream and salt.  The mixture will seize and bubble up.  Keep the burner at medium and continue stirring until the sugar is incorporated again and the sauce is smooth.  Add the vanilla.

Remove the heat and cool for at least 2 hours.  (Or cheat and put it in the refrigerator for an hour.)

Next, make the blondies:

Heat oven to 350°F (175°C).

In large saucepan, melt the butter.  Add the sugars and vanilla.  Mix well.  Remove the mixture from the heat.  Once the mixture has cooled slightly, add the eggs one at a time and whisk in.

Add in flour, baking powder and salt, mixing until well blended.  Spread 2/3 of the batter evenly, in a greased 13x9-inch pan.

Bake for 8-10 minutes.  Remove from oven and let cool for 10 minutes.

Evenly spread caramel sauce and coarsely chopped macadamia nuts on top of the cooled blondies.

Add 1 tablespoon milk to the remaining batter.  Mix well.  Drop large dollops of the batter onto the blondie/caramel concoction.  Drag a butter knife along the surface to connect the dollops and create a swirled appearance.

Place the pan back in the oven.  Bake 20-30 minutes or until top is golden brown and appears set.  Cool completely, about 2 hours.