Dessert / Main: Harvest Nut Tart

From Mary Carey

Ingredients
1 ½ cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
1/3 cup whole or slivered almonds
3 Tablespoons sugar
1/3 cup butter, softened
1 teaspoon vanilla
Topping
28 caramels, unwrapped
1/3 cup half-and-half
1 ½ cups mixed nuts (pecans, hazelnuts and/or macadamia nuts), toasted
3 Tablespoons milk chocolate or real semi-sweet chocolate chips
1 teaspoon vegetable oil
1 can Whipped light cream

Directions

Heat oven to 350°F. Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.)Combine butter and vanilla in medium bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place onto baking sheet. Bake for 20 to 25 minutes or until golden brown.Meanwhile, combine caramels and half & half in 2-quart saucepan. Cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes). Remove from heat; gently stir 1 1/2 cups mixed nuts into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool 30 minutes.