I came across this recipe recently, in my grandmother’s handwriting on a piece of paper tucked into an old exercise book where she’d written out her favourite recipes and stored others clipped from magazines and the sides of packets. What a treasure trove – there was even a letter from my aunt among them, dated 1974! I remember Nanna making this caramel walnut slice, and I thought I’d give it a go for old-time’s sake (with a couple of tweaks of course to make it my own). It turned out crumbly and gooey and just as delicious as I recalled – great with a glass of Barbadillo pedro ximenez, though Nanna served hers with a cup of tea.
Makes about 20 pieces
Coconut Base
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It can be challenging to find a good wine pairing for caramel. This is where a sweet fortified wine, like Barbadillo pedro ximenez, comes into its own; it also works really well with the walnuts in this slice.
Pedro ximenez, often called simply PX, is a white grape variety used in southern Spain to make one of the world's most delicious, complex sweet wines.
