A combination of delicious flavours in one recipe, this Caramel Nut Slice is absolutely divine, so easy to make too.
Posted June 25, 2022, Updated November 19, 2025
It seems that anything caramel is super popular, and for good reason! I am always on the look out for ways to create recipes that are easy but include caramel somewhere.
I was inspired to create this recipe after seeing a caramel nut slice in a café recently, I decided that I could recreate it with my classic chocolate caramel slice recipe. I think it has worked out better than the café one! The caramel is so much tastier.
This is a very decadent recipe, and of course nuts can be pricey so feel free to amend the nuts to suit your taste and budget! Today I have used macadamias, hazelnuts and pecans, but this would be lovely with any of those plus almonds, walnuts or even just roasted peanuts!
Feel free to have a try with your favourites. Some nuts come toasted, if not I recommend you lightly toast the nuts for extra flavour in a 180C oven for 5-7 minutes until very lightly golden and fragrant.
The ingredients you will need are
-
Plain White Flour
-
Brown Sugar
-
Desiccated Coconut
-
Butter
-
Condensed Milk
-
Golden Syrup
-
Nuts (Macadamias, Hazelnuts and Pecans)
-
Chocolate
This method for this recipe can be broken down into three parts, cooking the base, the caramel, then finally finishing it off with nuts before chilling it for 3-4 hours.
The base is a lovely simple mix of just 4 ingredients, very easy to put together and you bake this first then set it aside to cool while you make the caramel topping.
The caramel is such a lovely recipe, twice cooked so it is firm but chewy and so delicious. Better than store bought I assure you! The key to this caramel is to stir it continuously in the first step, it catches so easily so I stir over a low heat with a rubber spatula so I can scrape the sides and base constantly.
A few bits of browned caramel is totally fine but be careful not to burn it.
Once this is cooked for the allotted time pour over the base and cook for a further 12 minutes until it is golden brown and firm. The caramel is very hot at all of these stages so be super careful.
While the caramel is still hot and soft, sprinkle over the nuts of your choice, I have halved the pecans and macadamias, you lightly toast the nuts initially, see how in the recipe below.
Once they are evenly sprinkled over I lightly press them into the caramel.
Last step is to drizzle over the chocolate topping. I like to add a little oil to the chocolate to stop it from cracking when I slice it. I have used a small plastic ziplock bag to fill with chocolate, slice off a small corner and use this to drizzle the chocolate over the slice.
Alternatively you can drizzle the chocolate off the end of a teaspoon, there is no right or wrong way to drizzle! Just any old pattern will look lovely.
Once this has chilled it can be stored in an airtight container either in the fridge or at air temperature if cool.
A few common questions before we hit the recipe!
What nuts can I use for Caramel Nut Slice?
You can use any of your choice! I have used Macadamia, Pecans and Hazelnuts today, but you could use almonds, walnuts or even peanuts?
Can I make this a Salted Caramel Nut Slice?
Yes of course! Add 1-2 teaspoons of sea salt flakes, not table salt, to the caramel once you bring it off the stove top and mix in carefully
What size tin do I bake this in?
Today I have used a 20cm x 20cm square cake tin so that they layers are a little thicker, if you wish you can use a 25×25 but it will be much thinner, only cook the base for 15 minutes.
What sort of chocolate should I use for the topping?
I used dark chocolate, but milk or even white would be lovely!
If you are after my classic chocolate caramel slice check it out here
So onto the recipe, I think this would make a lovely gift or afternoon tea treat
Caramel Nut Slice Recipe
Caramel Nut Slice
Combining a brown sugar shortbread base with golden baked caramel covered in toasted nuts and drizzled in dark chocolate. It is absolutely delicious and over the top!
Ingredients
Base
- 1 Cup Plain White Flour, 150 g
- ½ Cup Brown Sugar, 100 g, packed
- ½ Cup Desiccated Coconut, 45 g
- 125 g Butter, melted
Caramel
- 395 g Can Sweetened Condensed Milk
- 2 Tablespoons Golden Syrup, 40 g
- 60 g Butter, diced
Topping
- 1 ½ Cups Nuts, I used ½ Cup (60 g each) of Macadamias, Pecans & Hazelnuts, halved
- ½ Cup, Dark Chocolate (75 g)
- ½ teaspoon Vegetable Oil
Instructions
- Preheat the oven to 180°C, grease and line a 20 x 20 cm square tin with baking paper
- If your nuts are untoasted, toast them now. In the preheated oven, place the nuts in a single layer on a roasting dish, cook for 5-7 minutes until lightly golden (just one shade darker) and fragrant. Remove and set aside to cool
- In a small bowl melt the first measure of butter in the microwave, in 20-30 second bursts
- In a medium bowl, mix the flour, brown sugar, and coconut until no lumps of sugar remain, then stir in the melted butter to fully combine
- Press the mixture evenly into the base of the prepared tin and bake for 15–18 minutes until lightly golden. Set aside to cool slightly while you prepare the caramel.
- In a small saucepan, add the condensed milk, golden syrup and diced butter and cook over a low-medium heat, stirring constantly with a rubber spatula, scraping the sides and base often, for 8 minutes until thickened and slightly darker, careful it does not catch.
- Pour the caramel over the slightly cooled base and spread evenly, bake for a further 12 minutes, then remove from the oven.
- While the slice is baking, halve the pecans and macadamias so all the nuts are even sizes.
- As soon as you remove the hot caramel slice from the oven evenly sprinkle the toasted nuts over the slice then lightly press the nuts into the caramel
- Melt the chocolate in 20-second bursts in a microwave safe bowl, stirring until smooth. Add ½ teaspoon of oil and mix.
- Using a small ziplock bag as a piping bag, with a tiny corner cut off, or off a the end of a large spoon, drizzle the melted chocolate all over the top of the entire slice in a pattern of your choice
- Refrigerate for 3–4 hours or overnight until the caramel is cold. Remove 20–30 minutes before slicing into squares or bars.
- Store in an airtight container in the fridge or a cool dark spot.
- Enjoy!
Notes
What nuts can I use for Caramel Nut Slice?
You can use any of your choice! I have used Macadamia, Pecans and Hazelnuts today, but you could use almonds, walnuts or even peanuts?
Can I make this a Salted Caramel Nut Slice?
Yes of course! Add 1-2 teaspoons of sea salt flakes, not table salt, to the caramel once you bring it off the stove top and mix in carefully
What size tin do I bake this in?
Today I have used a 20cm x 20cm square cake tin so that they layers are a little thicker, if you wish you can use a 25x25 but it will be much thinner, only cook the base for 15 minutes.
What sort of chocolate should I use for the topping?
I used dark chocolate, but milk or even white would be lovely!
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 14gSaturated Fat: 7gUnsaturated Fat: 8gCholesterol: 27mgSodium: 127mgCarbohydrates: 24gFiber: 1gSugar: 9gProtein: 4g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you enjoy this recipe! Be sure to let me know in the comments below if you try it.
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Happy Baking!
Anna
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Simone Weaver says
Love this recipe! Do you know how long it lasts in the fridge, or if it can be frozen?
LYNNE THOMSON says
I would love this recipe if it didnt have coconut in the base. Can I just add more flour and tae away the coconut?
Janet says
Fantastic recipe, many thanks. Janet