Cashew Butterscotch Bars
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 9x13-inch baking pan.
- Toast the cashews on an unoiled baking sheet for 7 to 10 minutes, golden; then chop, toss with 3/4 teaspoons of the salt, and set aside to cool.
- In a heavy skillet or saucepan, heat the butter until it begins to bubble, turn amber colored, and leave tiny brown particles on the bottom of the pan.
- Strain through a fine-mesh sieve and refrigerate for 10 minutes.
- Beat the brown sugar, egg and vanilla into the cooled butter until creamy.
- Sift in the remaining 1/4 teaspoons of salt and half of the flour; mix until blended.
- Sift in the rest of the flour and mix until the dough is stiff and forms a ball.
- Press the dough evenly into the bottom of the prepared pan and set aside.
- For the syrup, warm the butter and sugar on medium-low heat in a saucepan just until the mixture bubbles vigorously and the sugar begins to melt.
- Add the water and stir until most of the sugar has melted into syrup.
- Toss the cashews in the syrup and spread evenly over the dough.
- Bake for about 25 minutes, until just golden and firm.
- Cool and then cut into 24 bars--6 rows x 4 columns.
- Store in a container with a tight-fitting lid.
Nutrition & Diet Analysis (per serving)
753
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).