Butter Toffee Nut Bars

These are wonderful. Caramelly and nutty on a buttery crust!!

Preheat oven to 370f.

Line 9x13 pyrex baking dish with foil.

For pastry: in mixer , cream butter.

Add sugar and lemon peel and beat until light and fluffy.

Combine flour , salt and cornstarch in small bowl.

Mix to blend.

Add to butter and mix just until dough starts coming together.

Press dough into baking dish , forming 1 inch high edges.

Pierce all over with fork.

Bake until starting to colour , piercing with fork if pastry begins to puff during baking , about 40 minutes.

Remove from oven , maintaining oven temperature.

For topping: combine butter , brown sugar and honey in saucepan.

Whisk over medium-high heat until mixture comes to boil.

Boil without stirring until mixture thickens and bubbles enlarge , about 1 minute.

Mix in almonds and hazelnuts.

Remove from heat and stir in cream.

Spread topping in crust.

Bake until caramel bubbles , about 20 minutes.

Cool in pan , on rack.

Remove from pan , using foil as aid.

Cut into 1 1 / 2 inch squares.

Keep in an air-.

butter, sugar, lemons, zest of, all-purpose flour, salt, cornstarch, dark brown sugar, honey, blanched almonds, hazelnuts, whipping cream