No-bake Cashew Brittle Bars

Martha Stewart Living, 2008

Makes 4 servings

    1 1/4 cups old fashioned oats                                  
    1 cup salted cashew nuts (5 oz)                                
    3 tablespoons unsalted butter                                  
    1/2 cup pack dark brown sugar                                  
    3/4 teaspoon cinnamon                                          
    3 tablespoons light corn syrup                                 
    1 tablespoon molasses                                          
    1/2 teaspoon salt                                              

Line a 4 1/2-by-9-inch loaf pan with plastic wrap, leaving a 1-inch overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5 to 6 minutes. Transfer to a medium bowl.

Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet, and cook over medium heat, stirring, until butter melts and mixture bubbles, 2 to 3 minutes. Pour hot mixture over oats and cashews, and stir to combine.

Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Remove chilled mixture from pan using plastic, discard plastic, and cut into 1-inch thick bars.

MY NOTE: Some use parchment instead. Wait 15 minutes before pouring onto plastic wrap.