Salted Cashew Caramel Bars

These bars are dangerously addictive. The first step is to make a shortbread cookie base that is buttery, a bit salty, and frankly delicious on its own. The second is to make a gooey caramel topping and mix it with salted cashews. This step can be a little tricky because caramel goes from cooked to burnt very quickly. But watching the sugar closely and stirring frequently (almost constantly) will ensure that you get a smooth, sweet caramel without any hint of bitterness.

I choose already roasted and salted cashews for ease, but you can easily roast the nuts in a 350°F oven for 6-8 minutes, then sprinkle the bars with sea salt before baking. Just don't use raw cashews, which will lack flavor and texture.

Ingredients:

For Base:

• 2 cups (about 10 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup (about 7 ounces) sugar
• 1 large egg
• 3/4 teaspoon vanilla extract

For Topping:

• 1 1/2 cups (about 10 1/2 ounces) sugar
• 1 cup heavy cream
• 6 tablespoons unsalted butter, roughly cut into pieces
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 cups salted roasted cashews