Recipe from Lisa De Ruyscher.
2 ½ cups all-purpose flour
½ cup sugar
1 cup cold butter, cubed
1 tablespoon lemon juice
Coat a jelly roll pan with pan spray. Combine all ingredients in the food processor until it forms a ball. Press crust evenly on the bottom of the jelly roll pan. Chill in the refrigerator for 10 minutes or in the freezer for 5 minutes. Bake at 350 for 8-10 minutes until slightly brown. While crust is baking you can make the Carmel.
1 1/2 cups butter, cubed
1/4 cup corn syrup
1/4 cup honey
1/2 cup sugar
1 1/2 cups brown sugar
1/2 cup heavy cream
Place butter, corn syrup, honey, sugar and brown sugar in a saucepan. Bring to a boil over high heat and boil untouched for 2 minutes. Add heavy cream and stir to combine.
5 cups pecan pieces
2 1/2 cups pistachios
2 1/2 cups cashews
Place nuts in a large glass mixing bowl. Pour hot caramel over nuts and combine. Spread carmel/nut mixture over hot crust. Bake at 350 degrees for 20-25 minutes or until carmel starts to bubble.
Cool to room temperature before cutting.
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