Salted Caramel Bars with Cashews

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• 3/4 cup unsalted butter (170 g; softened at room temperature)
  Ingredient note

  Source: 3/4 cup unsalted butter (170 g; softened at room temperature)
• 1/3 cup powdered sugar (48 g)
  Ingredient note

  Source: 1/3 cup powdered sugar (48 g)
• 1 1/2 cup all purpose flour (187 g; fluffed spooned & leveled)
  Ingredient note

  Source: 1 1/2 cup all purpose flour (187 g; fluffed spooned & leveled)
• 1/4 teaspoon baking powder
  Ingredient note

  Source: 1/4 teaspoon baking powder
• 1 cup granulated sugar (200 g)
  Ingredient note

  Source: 1 cup granulated sugar (200 g)
• 3 tablespoons light corn syrup
  Ingredient note

  Source: 3 tablespoons light corn syrup
• 1/3 cup heavy cream (or whipping cream 35%)
  Ingredient note

  Source: 1/3 cup heavy cream (or whipping cream 35%)
• 3 tablespoons unsalted butter (42 g)
  Ingredient note

  Source: 3 tablespoons unsalted butter (42 g)
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract
• 1/2 teaspoon coarse sea salt (plus more for sprinkling)
  Ingredient note

  Source: 1/2 teaspoon coarse sea salt (plus more for sprinkling)
• 1 cup roasted cashews
  Ingredient note

  Source: 1 cup roasted cashews

1. Pre-heat oven to 350°F. Line a 9X9 inch pan with aluminum foil. Spray bottom and sides and set aside.
2. 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.
3. Using your hands, press the dough into the bottom of the 9X9 pan.
4. Bake for 15-20 minutes, until edges have *just* begun to brown. Allow to cool .
5. In a heavy-bottomed medium saucepan, stir together the sugar and corn syrup. Bring to a boil over medium-high heat.
6. 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}.
7. 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.
8. 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.
9. Allow to cool for 30 minutes at room temperature, then an additional hour or two in the fridge.