Becky is allergic to nuts, as I've mentioned, so I don't make treats for work that contain them, because I think it's a bit unfair. By the same reasoning the best possible thing for my waistline would be for a diabetic person to join the team.
But this week Becky is in the South of France, so I wanted to make something that packed in the maximum quantity of nuts. I did think about baklava, but I was away for the weekend (post about that is coming in a couple of days) so it had to be something quick.
The quickest, nuttiest things I know are Nigella Lawson's sweet & salty crunchy nut bars. Butter, chocolate, golden syrup, honeycomb and salted peanuts. I enhanced the nuttyness by using the remainder of my homemade maple and pecan cinder toffee (fascinatingly, given that I made that toffee in October and totally forgot it was there, it had no loss of either flavour or texture. Shows how effective candying is as a preservative!)
These bars would actually be the perfect thing to take on an arctic expedition when you needed really concentrated energy, but it also got an office full of people through a Monday.