Difficulty: Easy
Preheat the oven to 210°C (gas mark 7).
Roll out the shortcrust pastry and cut it into small, equal-sized disks using a cookie cutter. Prick each one with a fork and bake for 8-10 minutes until golden brown. Remove and let cool completely.
While the shortbread bakes, toast the walnuts, hazelnuts, and almonds in a dry skillet over medium heat for 3 minutes until fragrant. Scatter them evenly over the cooled shortbread bases.
In a small saucepan, melt the butter over low heat. Stir in the liquid caramel until smooth, then drizzle the mixture over the nuts.
Allow the caramel to set slightly before serving. These treats store well in an airtight container.
Chef's Tip: Opt for salted butter in the caramel for a subtle savory contrast that pairs perfectly with the buttery shortbread and crunchy nuts—a trick from professional kitchens.
