2 cups (500 mL) flour
1/4 cup (50 mL) sugar
1/2 tsp (2 mL) cinnamon
3/4 cup (175 mL) butter, chilled and cubed
2/3 cup (150 mL) white corn syrup
2 tbsp (25 mL) honey
2 tbsp (25 mL) sugar
2 tbsp (25 mL) fresh lemon juice
1 tbsp (15 mL) butter, melted
2 eggs, lightly beaten
2 tsp (10 mL) cinnamon

1/2 tsp (2 mL) grated lemon peel
1/2 tsp (2 mL) vanilla
1/4 tsp (1 mL) salt
2 cups (500 mL) chopped walnuts
Cinnamon Glaze (click for recipe)

Preheat oven to 350°F (180°C).  To prepare crust, place flour, 1/4 cup (50 mL) sugar and 1/2 tsp (2 mL) cinnamon in a food processor; process to combine. Add 3/4 cup (175 mL) butter and process, using an on/off motion, until mixture is crumbly.  Press mixture into a greased 9x13 inch (23x33 cm) baking pan.
Bake for 20 minutes or until light golden.  Meanwhile, whisk together next 10 ingredients (corn syrup through salt).  Stir in walnuts.  Remove pan from oven.  Immediately spread walnut mixture over hot crust.

Continue baking for 20 – 25 minutes or until set. Cool in pan on a rack for 10 minutes. Run a knife around sides of pan to loosen; cool completely in pan on rack. Drizzle with Cinnamon Glaze. Let stand until glaze is set. Cut into bars. May be frozen. Makes 48.

Last updated on September 22, 2017