Caramel Bars with Salted Cashews
"These chewy caramel bars drive pretty much everyone crazy when they take their first bite of them. Adding salted roasted cashews on top just brings them over the edge. Be sure to store them in the fridge but bring them room temperature before you serve them, as they are rock hard when they are cold. I highly recommend buying a candy/deep frying thermometer to make these but if you don’t have one, you can use the cold water test and bring the caramel to the firm ball stage. That said, I’ve always found that method temperamental so I can’t guarantee the bars will turn out perfect...."
INGREDIENTS
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1 1/2 cups (210 g) all-purpose flour
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1/2 cup + 1 tablespoon (70 g) confectioners’ (powdered) sugar
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3/4 cup (170 g or 1 1/2 sticks) unsalted butter
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1 teaspoon sea salt
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3/4 cup (115 g) salted roasted cashews
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2 cups heavy cream
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1/4 cup bourbon
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1 vanilla bean
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2 1/4 cups (450 g) white granulated sugar
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3/4 cup + 2 tablespoons (200 g or 1 3/4 sticks) unsalted butter
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1 teaspoon flakey sea salt
Comments & Reviews
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