Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!
Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
Stir in your salt carefully, and pour the caramel onto the shortbread base.
Sprinkle over your nuts, and leave the traybake to set in the fridge for an hour.
Melt your chocolate carefully, and then drizzle over the traybake, and then leave to set again till solid.
Chop your Shortbread into the separate pieces and enjoy!
This will keep in an airtight container for at least 1 week – if they last that long!
If your caramel is rock solid when you remove it from the fridge, you have slightly overdone it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
You can use any chocolate you want to drizzle on top or leave it off completely.
You can use any combination of nuts - just stick to the same weight or less!