Cashew Salted Caramel Bars

• Vegetarian

• Condiments

  • 3 tbsp Corn syrup, light

• Baking & Spices

  • 187 g 1 1/2 cup all purpose flour
  • 1/4 tsp Baking powder
  • 1 cup Granulated sugar
  • 1/3 cup Powdered sugar
  • 1/2 tsp Sea salt, coarse
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Cashews, roasted

• Dairy

  • 3 4 cup unsalted butter (170g, unsalted
  • 3 tbsp Butter, unsalted
  • 1/3 cup Heavy cream

Found on sweetpeasandsaffron.com

Ingredients

• ¾ cup unsalted butter {170g; at room temperature}
• ⅓ cup powdered sugar {48g}
• 1½ cup all purpose flour {187g; fluffed, spooned & leveled}
• ¼ tsp baking powder
• 1 cup granulated sugar {200g}
• 3 tbsp light corn syrup
• ⅓ cup heavy cream {whipping cream, 35%}
• 3 tbsp unsalted butter {42g}
• 1 tsp vanilla extract
• ½ tsp coarse sea salt {plus more for sprinkling}
• 1 cup roasted cashews

Directions

• Pre-heat oven to 350°F. Line a 9X9 inch pan with aluminum foil. Spray bottom and sides and set aside.
• Cream together butter and sugar. In a separate bowl, mix together flour and baking powder. Beat the dry ingredients into the wet for several minutes until it is no longer crumbly and forms a dough ball.
• Using your hands, press the dough into the bottom of the 9X9 pan.
• Bake for 15-20 minutes, until edges have *just* begun to brown. Allow to cool .
• In a heavy-bottomed medium saucepan, stir together the sugar and corn syrup. Bring to a boil over medium-high heat.
• Once the mixture becomes liquidy and begins to simmer, do not stir. Allow to simmer for 4 or so minutes, until it turns a dark amber color. {*If it starts to caramelize faster on one side than another, gently swirl the pot to mix}.
• Stir in the butter, and gently pour in the cream, vanilla and salt {careful, it will bubble up and may spit}, stir with a clean spatula. Continue to cook, stirring occasionally, for another two or so minutes until it thickens slightly.
• Stir in half of the cashews. Pour the caramel/cashew mixture over the cooled shortbread crust. Tilt the pan to get the base completely covered. Scatter additional cashews and sea salt.
• Allow to cool for 30 minutes at room temperature, then an additional hour or two in the fridge.