Cookie with caramel nuts

Put softened butter together with sugar in a bowl. Beat with a mixer until a fluffy, whitish mass is obtained. Then add the eggs one by one.

Mix the sifted flour with salt.

Knead the dough. It is important not to overmix! Knead it quickly, just until all the ingredients are combined. Then wrap it in plastic wrap and refrigerate for 1 hour.

While the dough is chilling, you need to prepare the filling. You will need peeled nuts. If you couldn't buy them already peeled, you will have to remove the skins yourself. To do this, heat them in a dry skillet, stirring constantly to avoid burning. Heat until the characteristic crackling sound, then transfer the nuts to a kitchen towel.

Cover them for 15 minutes - let them cool slightly. Then rub the nuts against each other right on the towel: you will see that the skin will peel off by itself.

Measure the necessary amount of sesame seeds and peeled sunflower seeds.

They also need to be slightly dried in a dry skillet. First, the seeds, a few minutes until lightly golden. Then, together with the sesame seeds, for another minute - no more, because sesame can quickly burn.

Mix the nuts together with the seeds and sesame seeds.

Roll out the chilled dough to the size of your mold, mine is a 25x25 square. Place it in a preheated oven at 180 degrees Celsius for 20 minutes.

While the sand base is baking, start preparing the caramel. Put butter, honey, sugar, and a pinch of salt in a saucepan with a thick bottom.

Heat everything until the sugar is completely dissolved. Slowly pour in the cream and vanilla essence. Stir in the nuts.

Spread the caramel nut mixture on the baked sand base (by that time).

Put it back in the oven for 10 minutes until the top begins to bubble. After removing from the oven, let it cool slightly.

Cut into even pieces while the pastry is still warm. Enjoy your day!