Nanna's Caramel Walnut Slice

Caramel Walnut Slice

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

Ingredients
  • 3 eggs
  • ½ teaspoon vanilla extract
  • 2 cups dark muscovado sugar
  • ½ teaspoon baking powder
  • 150g walnut pieces, roughly chopped 


Coconut Base

  • 1½ cups shredded coconut
  • 1 cup self-raising flour, sifted
  • ¼ cup castor sugar
  • 125g salted butter, melted
Method
  1. Preheat oven to 180°C.
  2. Make Coconut Base: combine all Ingredients and press into a non-stick slice tin measuring about 30 x 20cm. Bake for 15 minutes.
  3. Meanwhile, using an electric mixer, whisk eggs, vanilla and sugar together for a few minutes, until pale and creamy.
  4. Add baking powder and whisk briefly to combine.
  5. Fold in walnuts.
  6. Spread over Coconut Base and return to oven for a further 25 minutes or so, until topping is well browned.
  7. Set aside to cool, turn out of tin, cut into squares and serve. 
  8.  

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FAQ

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.