Salted Caramel Shortbread
- Level: Easy
- Yield: about 30 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 317
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 37
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 2
- Cholesterol
- 48
- Sodium
- 156
- Total: 1 hr 15 min
- Prep: 35 min
- Cook: 40 min
Ingredients
3 sticks unsalted butter, plus more for the pan
1 cup granulated sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
3 tablespoons light corn syrup
2 tablespoons heavy cream
1 teaspoon instant espresso powder
1/4 teaspoon kosher salt
1/2 teaspoon cider vinegar
Flaky sea salt, for sprinkling
Directions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, then line with parchment paper, leaving an overhang on 2 sides; butter the parchment.
- Beat 2 1/2 sticks butter, the granulated sugar and 1 teaspoon vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add the flour and beat until just incorporated.
- Transfer the dough to the prepared baking dish and set a piece of plastic wrap directly on the surface. Press into an even layer, then peel off the plastic. Bake until golden brown, 30 to 35 minutes. Transfer to a rack to cool slightly, then remove from the pan using the parchment. Cut into triangles.
- Make the caramel: Combine the remaining 1/2 stick butter, the brown sugar, corn syrup, heavy cream, espresso powder and kosher salt in a small saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer registers 235 degrees F, about 6 minutes. Remove from the heat and stir in the remaining 1 teaspoon vanilla and the vinegar. Let cool 5 minutes, then drizzle over the shortbread. Sprinkle with sea salt.