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1
Preheat the oven to 350F.
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2
Butter a 15-by-10-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside.
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3
Spread nuts on another rimmed baking sheet.
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4
Toast until nuts are fragrant and lightly golden around the edges, about 10 minutes.
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5
Transfer nuts to a clean surface; spread evenly, and let cool completely.
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6
Coarsely chop, and set aside.
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7
In the bowl of an electric mixer fitted with the paddle attachment, beat 2 sticks of butter with the brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
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8
With mixer on low speed, add flour and a pinch of salt; mix until just combined.
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9
Transfer dough to prepared baking sheet, and cover with parchment paper.
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10
Using a wine bottle or small rolling pin, roll along the length of pan to smooth dough.
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11
(Alternatively, press the dough into the pan with the back of a large spoon.)
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12
Bake until lightly golden, 10 to 12 minutes.
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13
Transfer to a wire rack to cool completely.
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14
Combine granulated sugar, cream of tartar, remaining 2 1/2 teaspoons salt, and 1 cup water in a wide, heavy-bottom saucepan.
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15
Cook over high heat, without stirring, until some sugar begins to melt and turn golden, 5 to 7 minutes.
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16
Reduce heat to medium; continue to cook, stirring occasionally with a wooden spoon, until sugar is completely melted, mixture is deep golden, and a candy thermometer registers 300F (hard-crack stage).
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17
Stirring constantly, carefully pour cream slowly down the side of the pan (it will spatter) until fully combined.
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18
Remove from heat; add remaining 1/4 stick butter and stir to combine.
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19
Transfer caramel to a heatproof bowl to cool for 10 minutes.
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20
Stir in nuts; spread caramel mixture over cooled crust.
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21
Bake until caramel is set, about 10 minutes.
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22
Transfer to a wire rack to cool.
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23
Cut into 3-by-2-inch bars.
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24
Bars can be kept in an airtight container at room temperature for up to 1 week.
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25
Follow instructions for Caramel-Nut Bars, reducing salt in the caramel to 1 teaspoon and adding 8 ounces melted semisweet chocolate and 2 tablespoons Dutch-process cocoa powder to the caramel along with the 1/4 stick butter.
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26
Proceed with the recipe.
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27
A combination of salted nuts is stirred into a bowl of freshly cooked caramel.
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28
The caramel-nut mixture is spread atop a cooled cookie base before the bars are baked a second time to set.
