Instructions

• Position a rack in the center of the oven and preheat to 350°F. Line a 9x13-inch baking pan with aluminum foil, leaving a 1–2 inch overhang on the shorter sides to act as handles, and spray the foil with cooking spray.
• In a food processor, pulse the toasted whole blanched almonds and granulated sugar until finely ground.
• Add the unbleached all-purpose flour, baking powder, and kosher salt to the processor and pulse just to combine.
• Add the cold unsalted butter pieces and pulse in 1-second bursts (about 5–6 pulses) until the butter pieces are the size of small peas.
• Add the lightly beaten egg and pulse just until the dough begins to gather into large clumps.
• Using your fingertips, press the dough evenly into the bottom of the prepared pan and up the sides about 1 inch to form a crust approximately 1/4 inch thick. Use the tines of a fork to dock (prick) the crust evenly all over.
• Bake the crust until the edges are light golden brown and the center looks dry, 15–20 minutes. Remove from the oven and transfer the pan to a wire rack to cool while you make the topping.
• In a medium saucepan over medium-high heat, combine the packed light brown sugar, unsalted butter, honey, and table salt. Stir often and bring to a boil. Slowly and carefully add the heavy cream (stand back; it may splatter) and return the mixture to a gentle boil. Remove the pan from the heat and stir in the pure vanilla extract and the toasted whole salted mixed nuts until the nuts are evenly coated.
• Immediately pour the nut mixture over the cooled crust and spread it evenly with a spatula, tilting the pan as needed to reach the edges and corners. Return the pan to the oven and bake until the topping has just started to bubble slowly in the center, about 20 minutes.
• Remove the pan from the oven and place it on a wire rack to cool completely.
• Use the foil overhang to lift the cooled bars from the pan and place them on a cutting board. Peel the foil away from the bars before cutting. Cut into 16 bars with a sharp knife.