Sesame Cashew Bars

• Vegetarian

• Condiments

  • 1/2 cup Honey, raw

• Baking & Spices

  • 2 1/4 cup Brown sugar, firmly packed light
  • 2 1/16 cups Flour
  • 1/4 cup Granulated sugar
  • 3/4 tsp Kosher salt
  • 2 tbsp Sesame seeds, roasted
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 3 1/2 cups Cashews, salted

• Dairy

  • 1 chilled and cut into 4-inch cubes 14 tablespoons (1 3/4 sticks or 7 ounces unsalted butter, unsalted
  • 16 tbsp Butter, unsalted
  • 5 tbsp Heavy cream

Found on washingtonpost.com

Description

Ingredients

• 2 cups plus 1 tablespoon flour
• 14 tablespoons (1 3/4 sticks or 7 ounces) unsalted butter, chilled and cut into 1/4-inch cubes
• 2/3 cup firmly packed light brown sugar
• 1/2 teaspoon kosher salt
• 3 1/2 cups salted cashews, coarsely chopped
• 2 tablespoons roasted sesame seeds
• 1/4 teaspoon kosher salt
• 16 tablespoons (2 sticks) unsalted butter
• 1/4 cup granulated sugar
• 1 1/2 cups plus 2 tablespoons firmly packed light brown sugar
• 1/2 cup raw honey
• 5 tablespoons heavy cream
• 1 teaspoon vanilla extract

Directions

• For the crust: Line a 9-by-13-inch pan with parchment paper, making sure the paper extends over the two short sides. Grease the paper with cooking oil spray. Combine the flour, butter, brown sugar and salt in a food processor. Pulse for 20 to 30 seconds, until pieces the size of small pebbles form. Pour the mixture into the pan and press it down to form an even layer. Cover and refrigerate for at least 30 minutes and up to overnight. Preheat the oven to 350 degrees. Bake (middle rack; straight from the refrigerator is okay) the crust until golden, about 25 minutes. Let cool. For the filling: Toss together the cashews, sesame seeds and salt in a mixing bowl. Melt the butter in a saucepan over low heat. Add the granulated and brown sugars and honey; increase the heat to medium and whisk constantly until the sugars dissolve and begin to turn into caramel, forming large bubbles and thickening. The caramel needs to register 240 degrees on an instant-read or candy thermometer. Remove the pan from the heat, then carefully whisk in the heavy cream and vanilla extract. Use a flexible spatula to stir in the cashew mixture until evenly coated. Pour this filling on top of the baked crust in an even layer. Return the pan to the oven; bake until the caramel bubbles along the sides of the pan only and the center is still liquid, 26 to 28 minutes. Do not overbake. The filling will set up some as it cools. After the pan cools completely, cover it and refrigerate overnight. Lift the parchment out of the pan to remove the slab of bars. Cut into 36 squares.

Nutrition