Salted Caramel Cashew Bars

Salted Caramel Cashew Bars

cashew bars

Who doesn’t love caramel and salt? I used raw cashews in this recipes and sprinkled with sea salt.

If you can’t find rice syrup you can substitute corn syrup but not my favorite ingredient to use. Rice syrup is usually in the whole or natural food section. This makes a 9×9 pan double for 9×13 as in my photo above of my bars. If you want to keep for more than a few days, put in fridge but let warm up before eating so caramel is soft.


Shortbread crust
¾ cup unsalted butter, softened
⅓ cup powdered sugar 
1-½ cups all purpose flour- spoon lightly into cup and level with knife
¼ tsp baking powder
Salted Caramel
1 cup  organic granulated sugar
3 tbsp rice syrup or light corn syrup
⅓ plus 1 tablespoon cup heavy whipping cream 
3 tbsp unsalted butter
1 tsp vanilla extract
½ tsp coarse sea salt (plus more for sprinkling)
1-1/4 cup  raw roasted cashews- roast in skillet and sprinkle with a bit of kosher salt.
Shortbread crust
Pre-heat oven to 350°F.  In a 9X9 inch pan,  Spray bottom and sides  throughorly with vegetable spray 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. Works easier if you wet palms slightly.
Bake for 15-20 minutes, until edges are just starting to brown. Allow to cool.
Salted Caramel
In a heavy-bottomed medium saucepan, stir together the sugar and rice 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, this will bubble, 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 and store in airtight container.
cashew bars

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