Salted Cashew Caramel Bars Recipe

These things are dangerous.

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May 08, 2024
Closeup of two slices of salted cashew caramel bars, stacked together on a small white plate.

Serious Eats / Carrie Vasios Mullins

Why It Works

  • Layering buttery shortbread with a creamy, rich caramel topping that's studded with salty roasted cashews combines sweet and savory elements into one irresistible bar cookie.

Some things are obviously going to be popular. Pictures of animals holding hands/playing sports/wearing clothes. Movies with George Clooney/Brad Pitt/Matt Damon and restaurants with Keith McNally/cocktails/bright young things. Sweets involving salt/caramel/nuts are also a surefire win, and I decided to play to the crowd.

And, seriously, these bars are dangerous. 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 will ensure that you get a smooth, sweet caramel without any hint of bitterness.

I chose roasted and salted cashews for ease, but you can easily roast the nuts in a 350°F (175°C) oven for 6-8 minutes, then sprinkle the bars with sea salt before baking. Just don't use "raw" cashews as-is, as they lack flavor and texture.

I've had people tell me that they hate me for making these—while gobbling down their second bar. I'll take it as a compliment.

February 2013

Recipe Details

Salted Cashew Caramel Bars Recipe

Prep 15 mins
Cook 60 mins
Active 40 mins
Cooling Time 2 hrs 20 mins
Total 3 hrs 35 mins
Serves 36 servings
Cook Mode (Keep screen awake)

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

Directions

  1. Adjust oven rack to middle position and preheat oven to 375°F (190°C). Line a 13- by 9-inch baking pan with foil. Grease foil with butter. In a small bowl, combine flour, baking powder, and salt; set aside.

  2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until fluffy and light in color, about 4-5 minutes. Beat in egg, then vanilla. Beat in the flour mixture in two additions, scraping down the sides of the bowl each time.

  3. Place dough in prepared pan. Using either floured hands or a piece of plastic wrap, press dough evenly into the bottom of the greased baking pan. Let chill in refrigerator for 20 minutes.

  4. Bake crust until golden brown, about 30 minutes. Remove crust, but keep oven on. Let crust cool completely. While crust is cooling, make filling.

  5. Place sugar in a saucepan over medium-high heat. Heat undisturbed until bottom layer of sugar begins to melt, then stir until sugar is fully melted and smooth in texture. Cook without stirring until sugar has turned a light brown color. Pour in heavy cream, being careful of it splattering. Stir constantly until mixture is smooth again, about 5 minutes. Turn down heat and stir in butter, vanilla, and salt. Take mixture off heat and stir in cashews. Pour mixture into pan. Bake for 15 minutes.

  6. Let mixture cool for at least 2 hours or until set. When firm to the touch, cut into bars. Bars can be kept in the refrigerator for easier cutting.

Special Equipment

Stand mixer, 13- by 9-inch baking pan, foil, saucepan

Read More

Nutrition Facts (per serving)
180Calories
10gFat
21gCarbs
2gProtein
×
Nutrition Facts
Servings: 36
Amount per serving
Calories180
% Daily Value*
Total Fat 10g13%
Saturated Fat 6g28%
Cholesterol 28mg9%
Sodium 83mg4%
Total Carbohydrate 21g8%
Dietary Fiber 0g1%
Total Sugars 14g
Protein 2g
Vitamin C 0mg0%
Calcium 14mg1%
Iron 1mg4%
Potassium 40mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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