Raw cashews are pretty boring nuts, but when thoroughly roasted and salted, they turn into a totally addictive snack. It’s the richness and savoriness of salted roasted cashews that makes them a great addition to blondies, a type of bar cookie that’s typically quite sweet. I double-roast the cashews and coat them in toffee to add a salty crunch to my straightforward blondie base. The variety of textures and nutty- butterscotch-y flavors made these a fan favorite during the testing phase.Makes: 16
Active time: 30 minutes
Total time: 1 hour 15 minutes, plus time to coolINGREDIENTSmelted unsalted butter, for the pan
1 ½ cups|170 grams salted, roasted cashews
14 tablespoons|200 grams unsalted butter, divided
1 ¼ cups|275 grams packed light brown sugar, divided
2 large eggs, cold from the refrigerator
1 tablespoon vanilla extract
1 cup|135 grams all-purpose flour
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
flaky sea salt (optional)DIRECTIONS- Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Line an 8-by-8-inch baking pan, preferably metal, with foil, pressing it into the corners and smoothing it across the bottom and up the sides. Brush the bottom and sides of the foil with a thin layer of melted butter and set it aside.
Optional Upgrade: If your roasted salted cashews are on the paler side, toast them further to develop the flavor. Place the nuts on a sheet pan and toast until they’re deep golden brown and fragrant, 7 to 10 minutes, tossing halfway through. Let them cool completely.- Chop the cashews: Place the cashews on a cutting board and chop until the largest pieces are about the size of a pea. Set aside.
- Make the toffee-covered cashews: Line a small sheet pan with a silicone baking mat or parchment and set it next to the stove. Combine 4 tablespoons|57 grams of the butter, ¼ cup|35 grams of the brown sugar, and 2 tablespoons water in a medium saucepan. Set the saucepan over medium heat and bring to a boil, stirring with a heatproof flexible spatula to melt the butter and dissolve the sugar. Once the mixture is boiling, stir in the chopped cashews and cook, stirring constantly, until the nuts are completely coated and there’s no liquid toffee oozing across the bottom of the saucepan, about 5 minutes.
Potential Pitfall:If the toffee heats too quickly or isn’t stirred constantly, the butter may separate out and pool in the saucepan. If this happens, remove the saucepan from the heat, add a tablespoon of water, and stir vigorously to dissolve some of the toffee and bring the mixture back together. Return the saucepan to the heat and continue to cook.- Cool the toffee cashews: Scrape the cashew mixture out onto the prepared baking pan and spread it into a thin slab with the spatula, then set aside to cool. Return the saucepan to the stove (no need to wash it).
- Make the batter: Add the remaining 10 tablespoons|142 grams butter to the reserved saucepan and melt it over low heat. Scrape the melted butter into a large bowl. Add the remaining 1 cup|220 grams brown sugar and whisk vigorously until the mixture is smooth, thick, and satiny, about 30 seconds. Add the eggs one at a time, whisking thoroughly after each, then continue to whisk until the mixture is completely smooth and slightly pale, about 30 seconds. Whisk in the vanilla, then add the flour and kosher salt and whisk vigorously until the batter is very smooth and thick, about 30 seconds.
- Assemble: Scrape half of the batter into the prepared pan and smooth it into an even layer with the spatula, working it all the way to the sides and corners. Break about half of the cooled slab of toffee-covered cashews into small clusters with your fingertips, then scatter the clusters evenly over the surface of the batter. (Depending on how thoroughly you cooked the mixture, the slab may be brittle or pliable—either way is fine.) Dollop the remaining batter on top, then smooth it into an even layer with the spatula. Break the remaining slab into clusters and scatter across the surface, then sprinkle with flaky salt (if using).
- Bake: Bake until the surface of the blondies is deep golden brown and firm to the touch, 30 to 35 minutes. Let the blondies cool completely in the pan, then use the foil to lift them out of the pan and transfer to a cutting board. Slice with a serrated knife into a 4-by-4 grid to make 16 blondies.
Can I . . .Make them ahead? Yes. The blondies, stored airtight at room temperature, will keep for up to 4 days. They can also be frozen for up to 1 month.Double the recipe? Yes. Line a 13 × 9-inch pan, preferably metal, with foil and butter as directed above. Double all of the ingredient quantities and proceed with the recipe as written, but use a large saucepan for making the toffee-covered cashews. Note that you will have to extend the bake time due to the larger volume of batter, so keep an eye out for the given indicators.Make them gluten-free? Yes. Replace the all-purpose flour with an equal amount of your preferred gluten-free flour blend and bake as directed.Bake this in a different pan? Yes. Bake the blondies in a 9-inch cake pan that has been lined with foil and buttered as directed. The bake time will be about the same.“What’s For Dessert?” Copyright © 2022 by Claire Saffitz. Photographs copyright © 2022 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.”Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.
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FAQs
Salted cashews can be part of a heart-healthy diet in moderation. While they offer monounsaturated fats, protein, and nutrients beneficial for cardiovascular health, the salt content should be managed to avoid potential adverse effects on blood pressure.
Are blondies meant to be gooey in the middle? ›
Yes! Just like brownies, blondies are definitely supposed to be gooey in the middle. What is this? They should have a crispy golden top, a chewy edge and a gooey middle.
Why are my blondies still raw in the middle? ›
The Key to Perfectly Baked Blondies: A METAL Pan!
Avoid glass or ceramic pans as those materials take longer to heat up and cook. This often leads to the center being undercooked by the time the edges start to dry out.
Do cashews raise blood sugar? ›
In a 2018 study, researchers gave 300 participants with type 2 diabetes either a cashew-enriched diet or a typical diabetes diet. Those on the cashew-enriched diet had lower blood pressure and higher levels of HDL cholesterol after 12 weeks. The cashews also had no negative impact on blood glucose levels or weight.
How many salted cashews should you eat a day? ›
An ounce of cashew contains about 18 medium sized nuts. 15-18 cashew nuts a day is the average amount that can be consumed to get some great benefits. Cashew nuts actually have multiple other nutritional benefits. These nuts are amazing as healthy snacking options.
Why do my blondies taste like cake? ›
Cakey blondies can be a result of too much liquid in the batter, over-baking, or under-stirring. First and foremost, follow the recipe instructions and only add 1 egg plus 1 egg yolk. That means you'll have an extra egg white leftover when making this recipe.
What is the difference between a brownie and a blondie? ›
Both have chewy textures. However, blondies have a much lighter and softer taste than brownies. The ingredients used in brownies are where the two recipes diverge the most. Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa.
How to rescue undercooked blondies? ›
One option is to put them back in the oven for a few more minutes, checking frequently to avoid overcooking. You can also try microwaving them for short intervals, again checking frequently. Another option is to cut them into smaller pieces and cook them in a pan on the stovetop until they are fully cooked.
Can I eat undercooked blondies? ›
Since you're using eggs, as long as an internal temperature reaches a minimum of 160 degrees Farenheit, you will be safe. From there, you can continue cooking until they reach whatever stage you prefer.
Why did my blondies sink in the middle? ›
Over mixing the eggs: If you over mix the eggs, that can incorporate more air into the batter and cause them to sink.
Add raw cashews and boiling hot filtered water to a 2-cup glass measuring cup with pour spout (or any glass bowl or container). Allow to sit for 30 minutes to 2 hours at room temperature. The longer you allow them to soak in the water the more they will soften and the more water they will absorb and swell.
Can dogs eat cashews? ›
Your dog can eat cashews as long as they're not mixed with other nuts, preferably if they're not salted or seasoned in any way. These nuts might not be the best snack, but one now and again won't hurt them.
Can you eat raw cashews? ›
Raw cashews can be eaten as-is, just like commercially-available nuts.
Are roasted salted nuts still healthy? ›
Roasted salted pecans are not only scrumptious, but they're also packed with essential nutrients. From vitamins and minerals to healthy fats, these nuts are as good for you as they taste. Pecans are a great source of essential vitamins and minerals such as vitamin E, B vitamins, magnesium, zinc, and iron.
Which is healthier, raw or roasted cashews? ›
Conclusion. Both raw and roasted cashews are healthy and nutritious snacks that can be incorporated into a balanced diet. Raw cashews are a healthier option since they are less processed and contain more nutrients. However, roasted cashews are still a great snack, especially when consumed in moderation.
Why do I crave salted cashews? ›
Craving nuts can be a sign of a variety of different deficiencies. If you're craving salted nuts specifically, you might simply be deficient in sodium, but nut cravings can also indicate that you're low on iron, magnesium, or zinc.
What are the top 3 healthiest nuts? ›
Some of the healthiest nuts include Brazil nuts, pistachios, cashews, and almonds. There are many options to enjoy this nutritional treat, but be sure to enjoy them in moderation. Nuts have health benefits, like reducing your heart disease risk.
