Skill required: Beginner
1 1/4 cups old-fashioned oats
1 cup salted cashews
3 tablespoons unsalted butter
1/2 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
3 tablespoons light corn syrup
1 tablespoon molasses
1/2 teaspoon coarse salt
1. Line a 4 1/2-by-9-inch pan with plastic wrap, leaving a 1-inch overhang on each long side.
2. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5 - 6 minutes. Transfer to a medium bowl.
3. Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet and cook over medium heat, stirring, until butter melts and mixtures bubbles, 2 - 3 minutes.
4. Pour hot mixture over oats and cashews and stir to combine.
5. Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer.
6. Refrigerate until set, about 30 minutes.
7. Remove chilled mixture from pan using plastic, discard plastic and cut into 1-inch thick bars. (Recipe is easily doubled, tripled, etc.)
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