Butterscotch-Nut Bars

This is adapted from a recipe in Moosewood Restaurant Celebrates. I made it last weekend and it was a huge hit.

1.5 cups raw unsalted nuts (cashews, pecans, & almonds)
1 tsp salt
1/2 cup butter
1//2 cup brown sugar, packed
1 egg
2 tsp vanilla
1.75 cups white flour

syrup:
3 Tbsp butter
1/3 cup sugar
2 Tbsp water

Preheat oven to 350. Butter and flour a 9x13 baking pan.

Toast the nuts on an unoiled baking sheet for 7-10 minutes, until golden; then chop toss with 3/4 tsp salt, and set aside to cool.

In a heavy saucepan or skillet, heat the butter until it begins to bubble, turn amber colored, and leave tiny brown particles on the bottom on the pan. Strain through a fine-mesh sieve and refrigerate 10 minutes.

Beat the brown sugar, egg and vanilla into the cooled butter until creamy. Sift in the remaining 1/4 tsp salt and half of the flour; mix until blended. Sift in the rest of the flour and mix until the dough is stiff and forms a ball. Press the dough evenly into the bottom on the prepared pan and set aside.

For the syrup, warm the butter and sugar on medium-low heat in a saucepan just until the mixture bubbles vigorously and the sugar begins to melt. Add the water and stir until most of the sugar has melted into the syrup. Toss the nuts in the syrup and spread evenly over the dough.

Bake for 25 minutes, until just golden and firm. Cool and then cut into 24 bars.