April 13, 2003 – It took my father and stepmother visiting on the Summit cruise ship a few Fridays ago to remind me of an old family cookie recipe. So, when I needed to make cookies for the several sailing regattas we attend each spring, Salted Nut Bars were added to the mix.
Part cookie, part candy, Salted Nut Bars have a shortbread bottom and nut brittle top. The first version I found called for peanuts. I swapped mixed nuts instead, entered a recipe contest offered by the local paper in the town where I went to college, and won a dinner for two at an Italian restaurant.
One of the best things about these cookies is that they don't get soggy in our Caribbean humidity. You can enjoy them at the beach or while boating. Try them, and you're sure to go "nuts" over them.
Salted Nut Bars

3 cups all purpose flour
1 ½ cups brown sugar, firmly packed
1 teaspoon salt
1 cup butter or margarine, softened
2 cups mixed nuts
½ cup corn syrup
2 tablespoons butter or margarine
1 tablespoon water
6 oz. package (1 cup) butterscotch chips
Heat oven to 350 degrees Fahrenheit. Combine flour, brown sugar, salt and 1 cup butter or margarine. Blend well and press into an ungreased 15×10-inch shallow baking sheet. Bake for 10 to 12 minutes. Sprinkle nuts over partially-baked crust. In a small saucepan, combine corn syrup, remaining butter, water and butterscotch chips; boil mixture for 2 minutes, stirring constantly. Pour cooked mixture over nuts. Bake 10 to 12 minutes until golden brown. Cool. Cut into bars.
Makes 60 bars. Per bar: 125 calories, 6 gms fat (46 percent fat calories), 9 mg cholesterol, 82 mg sodium.

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