Sweet and buttery this Caramel Cashew Shortbread is a tea time, dessert, or holiday treat. It starts with a homemade shortbread crust that's smothered with caramel coated cashews then baked just until set. Cool completely then cut into bars or triangles and enjoy as a year-round indulgence.
Caramel Cashew Shortbread
Shortbread, in any form tops the list of my favorite sweet treats. It's a glorious flour, butter, sugar and vanilla perfection. Especially with a cup of hot tea. If you've been with me a while, you're probably aware of my obsession with the flavor of buttery caramel. Caramel is never a bad idea, in my eyes. Combining the two, shortbread and caramel, with crisp salty cashews, qualifies as a bonafide over-the-top treat for me. These have the bonus of using pantry ingredients which makes them accessible to all cook's. That's a win.
How to Make the BEST Caramel Cashew Shortbread Recipe
- Ingredients you'll need to make homemade Caramel Cashew Shortbread: All purpose flour, butter, salt, caramel bits, cashews, granulated sugar, heavy cream and vanilla extract.
- Kitchen tools you'll need: Medium bowl, measuring cups and spoons, heavy bottomed saucepan, heat safe silicone spatula or spoon, parchment paper, pastry blender, whisk and sharp knife for cutting into bars.
- Parchment paper will be your best friend with these bars. It will allow you to lift it from the pan in one fell swoop for cutting into pieces.
- If you don't have a pastry blender, you can use two forks or knives to cut the cold butter into the dry ingredients for the crust.
- Caramel bits are made by Kraft and they look like tiny balls. They aren't wrapped in plastic like the caramels and melte perfectly. You can find them on the baking aisle of most grocery stores with the baking chips and nuts.
- The cashews used are roasted and salted.
- Store Caramel Cashew Shortbread in an airtight container at room temperature for up to one week.
- You can also freeze this shortbread for up to 2 months. Thaw and enjoy.
More Cashew and Shortbread Recipes to Make
This caramel cashew shortbread is simply heavenly, and each time I serve it there's never a crumb left over. If you love cashews and shortbread as well, let's see if we can inspire you to take the time to make some easy candies with cashews and chocolate shortbread for your family.
- These Chocolate Toffee Cashew Clusters are delicious any time of year.
- This Toffee Pecan Brown Sugar Shortbread melts in your mouth.
- Easy Chocolate Drizzled Caramel Cashew Clusters that cook's of all skill sets can master.
- Vanilla Shortbread is simply delicious.
- Caramel Toffee Cashew Clusters use caramel flavored chips to make.
- Mexican Wedding Cookies are a real treat.
- You may also like this recipe for Mexican Hot Chocolate Shortbread from Bread, Booze and Bacon.
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Helpful Kitchen Items:
Caramel Cashew Shortbread
- 2 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup cold butter cubed
- ½ teaspoon salt
- 1 11 oz package caramel bits or caramels unwrapped [i.e. Kraft]
- ¼ cup heavy cream
- 2 cup salted cashews
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350°F. Line a 13 x 9 inch metal baking pan with parchment leaving at least 3 inches overhang. Spritz the parchment with cooking spray.
- To make the Crust: In a medium bowl, use a whisk to sift together the flour, sugar and salt. Cut the butter into the dry ingredients using a pastry blender until it resembles cornmeal.
- Press the crust firmly onto the bottom of the parchment covered baking pan. Bake for 25 minutes until golden.
- Remove from the oven and place onto a cooling rack to cool slightly while you make the caramel cashew filling. Lower the oven temperature to 325°F.
- To make the Filling: In a heavy bottomed saucepan on the stovetop, melt together the caramel bits and heavy cream. Melt over medium-high heat stirring constantly until completely smooth. Remove from the heat and add the vanilla and cashews. Stir well until the cashews are coated.
- Spread the caramel cashews over the warm crust. Return to the oven for 10 minutes.
- Cool completely in the pan, then use the parchment paper to remove the shortbread from the pan. Use a sharp knife and cut into squares, then triangles if desired.