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1
Preheat oven to 350 degrees F. Line a 9x9x2 inch baking pan with foil. Make sure that the foil extends over the edges. Butter the foil and set aside.
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2
In a medium bowl, mix the flour, 3 tablespoons of brown sugar and the baking powder. Cut in 1/2 cup cold butter using a pastry blender. Continue the process until it resembles coarse crumbs and the mixture begins to cling together.
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3
Pour the mixture into your prepared baking pan and press down evenly. Bake in the oven for 25 minutes or until golden brown.
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4
Melt 1/4 cup of butter in a heavy medium saucepan. Add in 1/3 cup each of granulated sugar, brown sugar and corn syrup, as well as 1 tablespoon of water and 1/4 teaspoon table salt. Add in 1/2 cup chopped cashews. Bring to a boil, stirring constantly. Let it boil, stirring occasionally for 5 minutes. Reduce the heat if it turns into a rolling boil. Take it off the heat and add in 1/4 cup whipping cream and 1 teaspoon vanilla.
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5
When the crust is ready, pour the butterscotch mixture evenly over the top and bake for another 12 minutes.
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6
Let it cool in the pan on a rack. We want the top to be tacky for the salt but not so hot that the salt just melts in.
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7
Sprinkle with 1/2 teaspoon of salt evenly over the surface. I like sea salt because of the large granules. You can also use kosher salt.
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8
When it is completely cool, just lift them out by the foil. Peel the foil off and slice into bars.
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9
These are rich and delicious. Enjoy!
