Sweet and salty, creamy and crunchy.

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Recipe Summary

prep:
10 mins
cook:
26 mins
additional:
1 hr
total:
1 hr 36 mins
Servings:
18
Yield:
18 pieces
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Crunch Crust:
Honey Cashew Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch glass baking pan with parchment paper.

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  • Combine flour, 1/2 cup butter, white sugar, and 1/2 teaspoon salt in a bowl. Press crust mixture into the bottom of the prepared pan.

  • Bake in the preheated oven until crust is golden brown, about 20 minutes. Let cool.

  • Clip a candy thermometer to the side of a saucepan over medium-high heat. Melt 1 cup butter in the saucepan. Add brown sugar, honey, 1 1/2 teaspoon sea salt, and vanilla extract. Cook and stir until mixture reads 220 degrees F (104 degrees C) on the thermometer, 2 to 3 minutes.

  • Stir heavy cream slowly into the honey mixture. Add cashews. Cook, stirring occasionally, until mixture begins to harden and reads 238 degrees F (114 degrees C), 4 to 5 minutes. Pour topping over the crust. Let cool until firm to the touch, at least 1 hour. Lift out of the pan and cut into 1-inch pieces.

Cook's Note:

You can use cooking spray on the pan instead of parchment paper.

Nutrition Facts

291 calories; protein 2.7g 5% DV; carbohydrates 23.1g 7% DV; fat 21.9g 34% DV; cholesterol 45.2mg 15% DV; sodium 381mg 15% DV. Full Nutrition