Make the salted caramel sauce 30 minutes before you start the cookie dough. Put the sugar and salt in a heavy-bottomed pot, turn the heat to low, and pour the water around the sugar.
Once the sugar starts to melt, swirl the pot to melt it further. Stir the melted parts with a wooden or silicone spatula, pushing them toward the center.
When the melted sugar turns brown, add the warmed heavy cream in two additions, briefly turning off the heat and stirring quickly with the spatula.
Turn the heat back on, cook for another 20 seconds, then let it cool slightly. Cool to below 40°C at room temperature before using.
Toast the hazelnuts and pecans for both the dough and the topping in an oven preheated to 170°C for 4–5 minutes, then let them cool.
In a bowl, beat the butter, muscovado sugar, sugar, and salt with a hand mixer on medium speed until loosened.
Add the egg and mix on medium speed for 30 seconds.
Add just 70g of the cooled salted caramel sauce and mix for another 30 seconds. Save the rest of the caramel sauce for the topping.
Add the sifted cake flour, all-purpose flour, ground cinnamon, baking powder, and baking soda, and fold gently with a spatula until no dry flour is visible.
Cut the toasted, cooled hazelnuts and pecans in half and mix them in.
Wrap the finished dough in plastic wrap and refrigerate for at least 1 hour.
Shape the dough by hand into 70–75g portions, arrange them on the baking sheet, and bake in an oven preheated to 175°C for 7 minutes, then take them out briefly.
Gently press the tops of the cookies with a spatula to shape them, top with the topping hazelnuts and pecans and the remaining salted caramel sauce, and bake for 9 more minutes.
Let the baked cookies cool on the pan for about 10 minutes, then move them to a cooling rack to cool completely.
Tips
If you stir the sugar right from the start it will clump, so wait until it has fully melted before stirring gently.
The cream bubbles up violently the moment it hits the caramel, which can be dangerous — turn off the heat briefly while stirring, then turn it back on once the cream settles.
Cookies made with caramel sauce get moister and softer as time goes on.
Sealed, they keep at room temperature for up to 5 days, or up to 3 weeks in the freezer.
Salted Caramel Nut Cookies
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (8 pieces)
- unsalted butter 120g
- egg 50g
- cake flour 120g
- all-purpose flour 120g
- ground cinnamon 1g
- baking powder 2g
- baking soda 2g
- sugar 30g
- muscovado sugar 30g, light
- salt 1g
- hazelnuts 40g
- pecans 40g
- sugar 130g
- salt 2g
- water 10g
- heavy cream 110g
- hazelnuts 20g
- pecans 20g
- salt a pinch
Instructions
1. Make the salted caramel sauce 30 minutes before you start the cookie dough. Put the sugar and salt in a heavy-bottomed pot, turn the heat to low, and pour the water around the sugar.
2. Once the sugar starts to melt, swirl the pot to melt it further. Stir the melted parts with a wooden or silicone spatula, pushing them toward the center.
3. When the melted sugar turns brown, add the warmed heavy cream in two additions, briefly turning off the heat and stirring quickly with the spatula.
4. Turn the heat back on, cook for another 20 seconds, then let it cool slightly. Cool to below 40°C at room temperature before using.
5. Toast the hazelnuts and pecans for both the dough and the topping in an oven preheated to 170°C for 4–5 minutes, then let them cool.
6. In a bowl, beat the butter, muscovado sugar, sugar, and salt with a hand mixer on medium speed until loosened.
7. Add the egg and mix on medium speed for 30 seconds.
8. Add just 70g of the cooled salted caramel sauce and mix for another 30 seconds. Save the rest of the caramel sauce for the topping.
9. Add the sifted cake flour, all-purpose flour, ground cinnamon, baking powder, and baking soda, and fold gently with a spatula until no dry flour is visible.
10. Cut the toasted, cooled hazelnuts and pecans in half and mix them in.
11. Wrap the finished dough in plastic wrap and refrigerate for at least 1 hour.
12. Shape the dough by hand into 70–75g portions, arrange them on the baking sheet, and bake in an oven preheated to 175°C for 7 minutes, then take them out briefly.
13. Gently press the tops of the cookies with a spatula to shape them, top with the topping hazelnuts and pecans and the remaining salted caramel sauce, and bake for 9 more minutes.
14. Let the baked cookies cool on the pan for about 10 minutes, then move them to a cooling rack to cool completely.
https://hong-recipe.pages.dev/en/recipes/salted-caramel-nuts-cookie/
Hong's Recipe