Today's food item of focus is the cashew. With an abundance of cashews in the pantry, I thought this would be a good starting point for my next baking project. I scoured the internet and was a little disappointed by how few recipes are out there for cashew centered baked goods. Butterscotch and cashews is an explosive flavor combination, and this recipe does a great job wedding them.
For shortbread layer:
2 sticks butter (room temperature)
1 cup light brown sugar (firmly packed)
1 1/4 teaspoons kosher salt
2 1/2 cups flour
For butterscotch/nut layer:
11 ounces butterscotch chips
3/4 cup light corn syrup
1 Tablespoon & 1 teaspoon water
2 cups roasted, salted, whole cashwes
Preheat oven to 350 degress Fahrenheit.
Spray a 9x13 inch pan with cooking spray. Then, line the pan with two pieces of parchment paper, one down the width and one down the length. Spray the parchment with the cooking spray.
Beat butter, brown sugar, and salt with an electric mixer on medium speed for a minute or 2, until combined. Add the flour, and mix in on low speed just until the flour is incorporated. Press the dough evenly into the pan, being sure not to apply too much pressure to the dough. Poke some holes in the dough with a fork. Bake between 30 and 40 minutes, until the crust is golden. Cool on a wire rack.
Meanwhile, melt together the butterscotch, corn syrup, and water over low heat. Stir until everything is melted together. Pour this mixture evenly on top of the crust. Sprinkle the cashews over the butterscotch. Bake for another 5 minutes. Remove from oven to wire rack and cool completely before cutting into squares with a very sharp knife.
This sweet-salty treat is seriously irresistible.
Sounds yummy!
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