Purchased roasted, unsalted mixed nuts to make this even easier. Forgot to add water to crust the first time so I never add it now; doesn't seem to affect the final product in any way.
390* for the caramel is just too dark. I let it get to about 375*, at which time it starts to smoke and I pull it off. The burnt taste is too noticeably bitter to an honest audience at 390*.
Have made this 5 times since the recipe published. It's great to make the crust and freeze, then bake the morning of.
Next time I make it I'll decrease the amount of butter by a tsp or so and the cream by a few Tbs, as I'd like the caramel to be chewier after refrigerating.
All in all it's a totally delicious, easily repeatable recipe that has a lot of WOW going for it!
Excellent recipe! Very easy to follow and the result was delicious. I did decide to roast the nuts for a little longer than suggested, but that was largely a personal preference.