Preheat oven to 350 degrees F. Line a 9 by 13-inch baking pan with foil; lightly butter the foil or spray with cooking spray
For the crust: Combine the flour, sugar, salt, and butter in the bowl of a food processor
; process 20 to 30 seconds or until butter is in small pieces. Press crust
into pan in an even layer; refrigerate for 30 minutes. Bake until evenly browned, about 25 minutes.
For the filling: Combine cashews, sesame seeds, salt, and heavy cream in a bowl. Melt
the butter in a medium saucepan
over medium-high heat; stir in the granulated sugar
, light brown sugar, and honey
. Cook, whisking constantly, until the sugar is dissolved; cook until caramel starts to thicken and forms large bubbles, 2 to 3 minutes. Remove from heat; stir in cashew mixture.
on top of crust. Bake until caramel bubbles along the edges of pan (but still liquid in the center), 25 to 28 minutes. Transfer bars to a wire rack to cool completely; use foil overhang to lift out of pan. Cut into 1 1/2-inch squares.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.