Place Barker’s Professional Caramel Classic Crème in a plastic bowl and heat in a microwave for 20 to 30 seconds until it is slightly runny.
Blend mixed nuts into the runny caramel and stir together until the nuts are mixed into the caramel.
Pour the mixture into sweet pastry shells and spread out evenly (only three quarters fill).
Bake at 180°C for approximately 12 to 16 minutes or until golden brown in colour.
Remove from the oven to cool.
Once cool you can drizzle the top with thin lines of melted caramel or chocolate.
Note: You can use any form of nuts with the Barker’s Professional Caramel Classic Crème.