Make the Nama Caramel

• Line a 7 × 16 cm loaf pan with parchment paper and set aside.
• Add the sugar to a saucepan over medium heat. Do not stir. Gently tilt the pan occasionally so the sugar melts evenly. Once fully melted and amber in color, proceed immediately.
•  Carefully add the heavy cream, milk, corn syrup, and butter. Whisk to combine (the mixture will bubble vigorously).
• Bring to a gentle simmer and cook until the caramel reaches 114°C (237°F), about 12–15 minutes. Use a candy thermometer if possible.
  • No thermometer? Drop a small amount of caramel into cold water — if it sinks to the bottom without dissolving, it’s ready.
• Stir in the chopped walnuts, then immediately pour the caramel into the lined pan. Tap gently to level the surface or use a spatula if needed. Refrigerate until fully set, at least 1 hour.

Make the Sable Cookies

• Preheat oven to 160°C (320°F). Line a baking tray with parchment paper.
• Add all cookie ingredients to a food processor. Pulse until the mixture resembles coarse crumbs.
  Use your hands to gently bring the dough together.
• Place dough between two sheets of parchment paper and roll to 3 mm thickness. Refrigerate for 30 minutes to firm up.
• Cut rectangles measuring 2.6 × 7 cm. Transfer to the baking tray and bake at 170°C convection for 13–15 minutes, or until just barely golden.
• While still warm, loosely cover cookies with plastic wrap and gently roll with a rolling pin to even out the surface. Let cool completely.

Assemble the Sandwich Cookies

• Using a warm knife, cut the chilled caramel into 2.7 × 7 cm rectangles.
• Lightly warm the top and bottom of each caramel piece using an offset spatula or the back of a spoon.
  Sandwich between two cookies, pressing gently to adhere.
• Serve and enjoy!!