½teaspooncoarse sea salt (plus more for sprinkling)
Toppings
1cuproasted cashews
Instructions
Shortbread Base
Pre-heat oven to 350°F. Line a 9X9 inch pan with aluminum foil. Spray bottom and sides and set aside.
Cream together butter and sugar. In a separate bowl, mix together flour and baking powder. Beat the dry ingredients into the wet for several minutes until it is no longer crumbly and forms a dough ball.
Using your hands, press the dough into the bottom of the 9X9 pan.
Bake for 15-20 minutes, until edges have *just* begun to brown. Allow to cool .
Salted Caramel
In a heavy-bottomed medium saucepan, stir together the sugar and corn syrup. Bring to a boil over medium-high heat.
Once the mixture becomes liquidy and begins to simmer, do not stir. Allow to simmer for 4 or so minutes, until it turns a dark amber color. {*If it starts to caramelize faster on one side than another, gently swirl the pot to mix}.
Stir in the butter, and gently pour in the cream, vanilla and salt {careful, it will bubble up and may spit}, stir with a clean spatula. Continue to cook, stirring occasionally, for another two or so minutes until it thickens slightly.
Stir in half of the cashews. Pour the caramel/cashew mixture over the cooled shortbread crust. Tilt the pan to get the base completely covered. Scatter additional cashews and sea salt.
Allow to cool for 30 minutes at room temperature, then an additional hour or two in the fridge.
Notes
I recommend storing the bars in the fridge, however you will want them to sit at room temperature for 10 or so minutes before eating to allow the caramel to soften up a bit.