CHOCOLATE CARAMEL CASHEW CLUSTERS
Steps:
- Line a baking sheet with waxed paper, set aside.
- Melt 1 cup of chocolate wafers in the microwave for 35 seconds. Stir, then return and for an additional 30 seconds. Stir.
- Using a tablespoon, add a little spoonful of chocolate on the waxed paper and continue until all the chocolate has been used, approximately 18.
- Add 4-6 cashews on top of the chocolate.
- Melt caramels in microwave safe dish for 30 seconds. Stir, then return for additional 15 second intervals until caramels are melted. Stir and using a spoon and small spatula, add a spoonful of caramel on top of the cashews. Have to work fast as caramel sets up fast. If that happens, just pop in microwave for 10 seconds. Continue until all the caramel has been used.
- In the same bowl the chocolate was melted in, add another cup of chocolate wafers and microwave for 35 seconds, stir, then again for 30 seconds. Stir.
- Spoon chocolate over the top of the caramel and let set. Can put in the fridge for faster set up.
- Melt white chocolate wafers in the microwave at 50% power for 35 seconds, stir, then again at 15 second intervals at 50% power until smooth and creamy.
- Drizzle over the top of each chocolate caramel cashew cluster and once set, enjoy!
CARAMEL CASHEW CLUSTERS
Several years ago, a co-worker came across candies like these in a store and asked if I could make them. After some trial and error, I came up with a winning recipe. -Karen Daniels, Jefferson City, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Line baking sheets with waxed paper and grease paper with butter; set aside., In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set., In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.
Nutrition Facts : Calories 228 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CASHEW CLUSTERS
People are crazy about these cashews coated in toffee and three kinds of chocolate. They make gift-giving sweet and simple for me!-Virginia Sauer, Wantagh, NY
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 pounds.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.
Nutrition Facts : Calories 101 calories, Fat 7g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE PECAN CARAMEL CLUSTERS
Steps:
- For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
- Stir 1 1/3 cups chopped nuts into the warm caramel; cool until the mixture is thick enough to hold its shape. Drop spoonfuls onto an oiled parchment-lined baking sheet; let set. Top with melted chocolate and sprinkle with coarse sea salt.
CHOCOLATE CASHEW CLUSTERS
Homemade Chocolate Cashew Clusters are easy to make using 5 simple ingredients. These crunchy cashew and toffee bits candies are coated in melted chocolate and are a perfect no-bake confection that can be prepared in 5 minutes.
Provided by Jennifer Fishkind
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Prepare a large sheet pan by lining it with parchment paper and setting it in the refrigerator to chill.
- Use a double boiler or microwave to melt the semi-sweet chocolate chips and dark chocolate chips together.
- Once the chocolate has completely melted, add in the cashews and toffee bits. Mix until the cashews and toffee bits are completely covered in chocolate.
- Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan.
- Sprinkle it with sea salt and optional sprinkles.
- Let the clusters set by chilling them in the refrigerator for 20 minutes or by leaving it at room temperature for 45 minutes. They should be hardened so that they stick together and the chocolate is solid.
- Plate and serve.
Nutrition Facts : Calories 205 kcal, Carbohydrate 18 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 80 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 6 g, ServingSize 1 serving
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