Nuts And Chew Bars Native Baking Co. Cookies | Tasting Table San Francisco
To learn more about this recipe, read the related story, "Guest Services."
Recipe adapted from Jennifer Kenny Nguyen, Native Baking Company, San Francisco
Nuts and Chew Bars
To learn more about this recipe, read the related story, "Guest Services."
Prep Time
30
minutes
Cook Time
50
minutes
Servings
16
bars
Total time: 1 hour, 20 minutes
Ingredients
- Crust
- ¾ cup confectioners sugar
- 3¼ cups all-purpose flour
- 3 sticks unsalted butter, at room temperature
- Filling
- 2 sticks unsalted butter, at room temperature
- 1¼ cups plus 1 tablespoon light brown sugar
- ¼ cup plus 1½ teaspoons granulated sugar
- ½ cup honey
- ½ cup heavy cream
- 2 teaspoons kosher salt
- 3½ cups mixed unsalted nuts
Directions
- Prepare the crust: Preheat the oven to 350°. Line a 9-by-12 inch rimmed baking sheet with parchment paper. In the bowl of a mixer, sift together the confectioners sugar and flour. Connect the mixer's paddle attachment and set to run on medium speed, adding the butter and mixing until combined. Press the dough onto the baking sheet, making sure that the crust goes halfway up the sides of the pan. With a fork, lightly poke the dough. Cover the dough with another sheet of parchment paper and spread pie weights or dried beans over top. Bake for 25 minutes. Remove the parchment paper and weights and bake until golden brown, another 10 to 15 minutes.
- Prepare the filling: On a rimmed baking sheet, place the nuts and bake until lightly toasted, about 6 minutes. Transfer the baking sheet to a wire rack to cool to room temperature. Remove the nuts to a cutting board and finely chop.
- In a medium pot, bring the butter, brown sugar, granulated sugar, honey, cream and salt to a boil over high heat. Add the nuts and stir constantly for 2 minutes. Using a rubber spatula, spread the mixture over the crust and bake for 25 to 30 minutes, until bubbling and browned. Place a larger baking sheet on the lower layer of the oven to catch any drips. Transfer to a wire rack to cool to room temperature. Cut the bars into 2-by-3-inch pieces and serve.