Cashew Caramel Pretzel Blondies are a delightful fusion of sweet and salty flavors, perfect for those who love a twist in their desserts. Imagine a luscious layer of golden-brown blondies, made with browned butter for a deep, nutty aroma and a tender, melt-in-your-mouth texture. These blondies form the base of this decadent treat.
The magic happens with the addition of a rich, homemade caramel sauce, a silky blend that’s both sweet and slightly salty. This caramel is generously poured over the blondies, creating a gooey, irresistible layer. The caramel is not just any ordinary caramel; it’s studded with roasted cashews, adding a delightful crunch and a buttery flavor that complements the caramel perfectly.
To complete this masterpiece, a scattering of slightly crushed pretzels is sprinkled on top. The pretzels not only add a wonderful textural contrast but also enhance the salty aspect of the dessert, balancing the sweetness of the caramel and the blondie base.
Every bite of these Cashew Caramel Pretzel Blondies is a harmonious blend of flavors and textures – the softness of the blondies, the chewy caramel, the crunchy cashews, and the crisp pretzels. It’s a treat that’s sure to satisfy both sweet and salty cravings, making it an ideal dessert for gatherings, special occasions, or simply as a delightful indulgence.
Cashew Caramel Pretzel Blondies
Ingredients
For Brown Butter Blondies:
- ¾ cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 6 tablespoons Butter
- 1 cup Light Brown Sugar
- 1 Egg
- ½ teaspoon Vanilla Extract
For Pretzel Cashew Caramel:
- 2 cups Roasted Cashews
- 1 cup Sugar
- ¼ cup Water
- 2 tablespoons Honey
- ¼ cup Butter
- ¼ cup Heavy Cream
- ¾ cup Slightly Crushed Pretzels
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Instructions
To Make the Blondies:
- Preheat your oven to 350°F (175°C). Line an 8×8 inch metal baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Melt butter in a skillet over medium heat, swirling it occasionally, until it turns golden with browned bits at the bottom and emits a nutty aroma. Transfer this brown butter to a separate bowl.
- Add brown sugar to the brown butter and use an electric mixer to blend until the mixture resembles wet sand, about 2-3 minutes.
- Mix in the egg and vanilla, beating until the mixture is fluffy, which should take about 2 minutes.
- Gradually add the dry ingredients, beating until the batter is smooth and thick.
- Spread the batter evenly in the prepared pan using an offset spatula.
- Bake until the top is golden brown and a tester comes out with a few moist crumbs, about 20-25 minutes. Let it cool completely in the pan on a wire rack.
- If you haven’t already, toast the cashews in the oven until they’re golden and aromatic. Alternatively, you can use pre-roasted cashews.
To Make the Cashew Pretzel Caramel:
- In a medium saucepan, combine sugar and water. Cook over medium-high heat, occasionally brushing down the sides with a wet pastry brush, until the sugar dissolves and starts to bubble.
- Let the mixture cook without stirring until it turns into a deep amber caramel. Swirl the pot occasionally for even cooking.
- Stir in honey and bring it back to a boil. Then, remove from heat and add butter and cream, stirring until you get a smooth caramel.
- Mix in the cashews and pretzels, then pour this mixture over the cooled blondie.
- Allow it to set and cool completely. For easier slicing, refrigerate until firm.
- Cut into 1×4 inch bars and enjoy. These can be stored in the refrigerator for up to a week. They are also delightful at room temperature, so feel free to experiment with how you serve them!
PREP: 45 MINS COOK: 30 MINS TOTAL: 1 HOUR 15 MINS SERVINGS: 16 BLONDIES
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Cashew Caramel Pretzel Blondies FAQS
Soft pretzels typically last for about 2-3 days when stored at room temperature. To keep them fresh, wrap them in foil or plastic wrap or store them in an airtight container. If you refrigerate them, they can last up to a week. However, refrigeration may alter their texture, making them a bit harder.
Chocolate dipped pretzels can stay fresh for up to 2 weeks. The chocolate coating acts as a barrier, helping to keep the pretzels from getting stale. Store them in an airtight container in a cool, dry place to maintain their freshness and prevent the chocolate from melting.
The unique taste of pretzels comes from a couple of key factors. First, the dough is traditionally dipped in a baking soda bath before baking, which gives pretzels their distinctive brown color and a slightly alkaline taste. This process also contributes to their unique crust texture. Additionally, pretzels often contain malt, which adds a subtle sweetness and contributes to their characteristic flavor.
Pretzels are made by creating a dough primarily from flour, water, yeast, and salt. The dough is rolled into long ropes and then twisted into the classic pretzel shape. Before baking, the pretzels are dipped in a baking soda water bath, which is crucial for developing their unique flavor and texture. After the bath, they are baked until golden brown. Variations in ingredients and toppings, like salt, seeds, or glazes, can create different flavors and styles of pretzels.
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Cashew Caramel Pretzel Blondies
Cashew Caramel Pretzel Blondies offer an exquisite blend of sweet and savory tastes, ideal for dessert enthusiasts who appreciate a unique twist. Envision a sumptuous layer of golden-brown blondies, crafted with browned butter to impart a rich, nutty scent and a soft, irresistible texture. These blondies lay the foundation for this luxurious confection.
- Total Time: 1 hour 15 minutes
- Yield: 16 Blondies 1x
Ingredients
For Brown Butter Blondies:
- ¾ cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 6 tablespoons Butter
- 1 cup Light Brown Sugar
- 1 Egg
- ½ teaspoon Vanilla Extract
For Pretzel Cashew Caramel:
- 2 cups Roasted Cashews
- 1 cup Sugar
- ¼ cup Water
- 2 tablespoons Honey
- ¼ cup Butter
- ¼ cup Heavy Cream
- ¾ cup Slightly Crushed Pretzels
Instructions
To Make the Blondies:
- Preheat your oven to 350°F (175°C). Line an 8×8 inch metal baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Melt butter in a skillet over medium heat, swirling it occasionally, until it turns golden with browned bits at the bottom and emits a nutty aroma. Transfer this brown butter to a separate bowl.
- Add brown sugar to the brown butter and use an electric mixer to blend until the mixture resembles wet sand, about 2-3 minutes.
- Mix in the egg and vanilla, beating until the mixture is fluffy, which should take about 2 minutes.
- Gradually add the dry ingredients, beating until the batter is smooth and thick.
- Spread the batter evenly in the prepared pan using an offset spatula.
- Bake until the top is golden brown and a tester comes out with a few moist crumbs, about 20-25 minutes. Let it cool completely in the pan on a wire rack.
- If you haven’t already, toast the cashews in the oven until they’re golden and aromatic. Alternatively, you can use pre-roasted cashews.
To Make the Cashew Pretzel Caramel:
- In a medium saucepan, combine sugar and water. Cook over medium-high heat, occasionally brushing down the sides with a wet pastry brush, until the sugar dissolves and starts to bubble.
- Let the mixture cook without stirring until it turns into a deep amber caramel. Swirl the pot occasionally for even cooking.
- Stir in honey and bring it back to a boil. Then, remove from heat and add butter and cream, stirring until you get a smooth caramel.
- Mix in the cashews and pretzels, then pour this mixture over the cooled blondie.
- Allow it to set and cool completely. For easier slicing, refrigerate until firm.
- Cut into 1×4 inch bars and enjoy. These can be stored in the refrigerator for up to a week. They are also delightful at room temperature, so feel free to experiment with how you serve them!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
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