Ingredients

• 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 6 tablespoons (3 ounces) unsalted butter
• 1 cup (packed) light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

• 1 1/2 cups roasted peanuts (I used a combination of salted & unsalted)
• 1 cup sugar
• 1/4 cup water
• 2 tablespoons honey
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• pinch salt or fleur de sel
• 1 cup 1 1/2-inch wide twisted pretzels, coarsely crushed

Instructions

1. Preheat oven to 350 degrees F. Line a 8x8-inch square baking pan with parchment paper, leaving an overhang of 1 inch on all sides.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. Set a medium skillet, preferably uncoated, over medium heat and add the butter, Heat the butter until small browned bits form at the bottom of the skillet, the butter has browned and has a nice nutty smell, about 7 minutes.
4. Add the browned butter to the bowl of a stand mixer, along with the brown sugar, and mix on medium-low speed until well combined. Mixture will resemble wet sand at this point. Add the egg and vanilla and mix until well combined and fluffy, about 2 minutes.
5. Add the dry ingredients, and mix on low speed until combined. Do not over mix. Mixture will be thick. Pour the batter into the prepared pan, and spread to create an even layer. The layer will be thin.
6. Bake until golden brown, and a toothpick inserted comes out with a few crumbs attached, about 20 minutes. Let the blondies cool completely in the pan on a wire rack. Note: The edges of the blondie will be higher than the centre.

1. In a medium saucepan, stir together the sugar and water and set over medium-low heat until the sugar is dissolved. Increase the heat to medium-high and bring the sugar to a boil without stirring. Swirl the pan occasionally to make sure the sugar is burning evenly, and brush the sides of the pan with a wet pastry brush.  Boil the sugar until the caramel is a deep amber colour, about 6 to 7 minutes. This time may vary based on your stove, but look for a deep amber colour, like a penny.
2. Remove the pan from the stove and the honey, and return to the heat for about 30 seconds while stirring constantly. Remove from the heat and whisk in the butter, then the heavy cream until smooth. Careful, the mixture will bubble vigorously! Stir in the vanilla and salt. Stir in the peanuts and pretzels. Pour the mixture over the cooled blondie and chill until cool, about 30 minutes to 1 hour.
3. Lift the parchment from the pan, and using a very sharp knife cut into 16 pieces.
4. Storage: Chill for up to 1 week, and allow to come to room temperature before serving.

Notes