To remove hickory nuts in one piece from their shells, hold the nut between the thumb and forefinger of your left hand, stem end to the right. Place the narrow side of the nut against a brick, and sharply tap the nut with a hammer at a point one-third the length of the nut from the steam end. With a little practice, you'll soon be turning out more whole nutmeats and fewer fragments.
INGREDIENTS for Brownie:
4 Tablespoons butter, melted
1 cup dark brown sugar
1 egg
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup chopped nuts
INGREDIENTS for Caramel Icing:
1/2 cup butter
1/2 cup dark brown sugar
1/4 cup Half and Half or milk
1-3/4 cups to 2 cups powdered sugar
1 teaspoon vanilla
Pinch of salt
TO PREPARE:
Preheat oven to 350 degrees. Mix all brownie ingredients and spread in a buttered 8 x 8 pan. Bake for 25 minutes. Cool in pan and spread with caramel icing. Cut into squares. To make icing, melt butter and cook until brown. Add brown sugar and continue cooking, stirring until sugar is completely melted. Pour in Half and Half (or milk) and stir. Cool. Add powdered sugar, vanilla and salt. Beat until thick enough to spread.
YIELDS: 12 brownies
