Cashew Caramel Pretzel Blondies after Supper

Cashew Caramel Pretzel Blondies after Supper keeps the shopping list focused on c All- Purpose flour, t Baking Powder, and t kosher salt. It serves 16 Blondies.

Count on 45 minutes of prep, 30 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Brown Butter Blondies

• ¾ c All- Purpose flour
• 1 t Baking Powder
• ½ t kosher salt
• 6 T Butter
• 1 c Light brown sugar
• 1 Eggs
• ½ t Vanilla

Pretzel Cashew Caramel

• 2 c Roasted cashews
• 1 c sugar
• ¼ c Water
• 2 T honey
• ¼ c Butter
• ¼ c Heavy Cream
• ¾ c Pretzels slightly crushed

How the cooking goes

Prepare the Blondies

1. Heat the oven to 350°. Line 8×8 inch metal baking pan with baking paper.
2. Beat flour, baking powder, and salt in a medium mixing bowl and keep it to one side.
3. Warm butter in a medium pan over a moderate flame, swirling several times a minute, until browned bits cling to the bottom of the pan and the butter takes on a slightly nutty aroma. Transfer brown butter to a medium bowl.
4. Put brown sugar and beat, with an electric mixer, until well combined and mixture resembles wet sand, 2-3 minutes.
5. Put eggs and vanilla; beat until fluffy, 2 minutes. Add dry ingredients and beat until the texture looks smooth. The batter will be very thick.
6. Using an offset spatula, evenly spread batter in pan.
7. Bake blondie until the surface is deep gold or a tester inserted into the center comes out with a few moist crumbs attached, 20-25 minutes. Allow it to cool until it is no longer warm in pan on a wire rack.
8. While oven is still preheated or while the blondies are baking, toast the cashews until the surface is deep gold and fragrant. You can also buy roasted cashews like you did. It’s not cutting a corner if the results are the same and it makes your life easier!

Prepare Cashew Pretzel Caramel

1. In a medium sauce pot, stir together sugar and water. Heat over a lively flame, brushing down the sides with a clean pastry brush dipped in water occasionally, until the sugar melts and begins bubbling. Allow to cook, without stirring, until a deep amber caramel forms. Swirl the pot every now and again to make sure it cooks evenly.
2. Mix in the honey allowing it to return to a boil. Take it off the heat and add the butter and cream, stirring until a smooth caramel forms. Stir in cashews and pretzels. Pour over cooled blondie.
3. Allow to set and cool until it is no longer warm. Refrigerate until firm for easier slicing.
4. Cut one inch strips and then cut each strip in half for a 1×4 inch bar! Enjoy. Store wrapped in the refrigerator for up to one week. You preferred them at ambient temperature but highly encourage experimentations ?

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Brownies and bars, open Carmelitas for the Dessert Plate and Peanut Butter Bars after Supper.