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 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.
CASHEW CLUSTERS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups sugar in a saucepan over medium heat, swirling the pan but not stirring, until dark amber, about 10 minutes. Remove from the heat and stir in 2 tablespoons butter and 3 cups salted cashews. Pour onto an oiled baking sheet and separate into small clusters with 2 forks. Let harden.
CASHEW CLUSTERS
So simply delicious! If you like salt with your chocolate, use salted cashews. If you would prefer, use unsalted cashews. Adapted from the QVC website.
Provided by Sharon123
Categories Candy
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Line a cookie sheet with waxed paper.
- In a large saucepan, melt the chocolate chips and unsweetened chocolate over low heat, stirring continuously until smooth.
- Stir in cashews.
- Drop by teaspoonfuls onto waxed paper lined cookie sheets.
- Refrigerate 30 minutes or until set.
- Store in a tightly covered container in refrigerator.
- Enjoy!
CARAMEL CASHEW CLUSTERS
Caramel Cashew Clusters make the perfect gift for any cashew lover! Chewy homemade caramel, salted cashews and white chocolate create a gourmet treat that you can make at home!
Provided by Janelle
Time 1h30m
Number Of Ingredients 7
Steps:
- This recipe works best with a silicone baking mat, silpat or non-stick foil. DO NOT USE WAX PAPER.
- Line a table or counter with baking mats or non-stick foil (non-stick side up).
- Place approximately 40 clusters of cashes all over baking mat or foil in round mounds. I had 6 cashews per mound, close together.
- In a LARGE pot mix sugar, salt, corn syrup and whipping cream.
- Clip a candy thermometer onto the pan if your pan allows. If not, you'll have to check the temperature regularly with your thermometer then rinse it off after each time.
- Cook caramel mixture over medium heat (I like to cook mine at a 7.5 level on my stove) until caramel reaches 241*F. Caramel should cook at a heavy simmer / boil and will double, if not triple, in volume from the bubbles.
- Stir caramel mixture every few minutes to prevent from scorching the bottom of the caramel.
- The mixture will come to 218*F pretty quickly, so don't panic. Between 218*F - 241*F will take a little while.
- As you cook and stir, the caramel will start off white, then a light caramel then eventually a rich caramel color.
- Once caramel reaches 241*F, remove from stove.
- Using a cookie scoop, scoop out 1-2 Tablespoons of caramel and pour over each pile of cashews.
- Allow to cool completely. Gently pick up one cashew mound and fold caramel edges under cluster.
- Melt white chocolate according to package directions an dip clusters into chocolate then replace on baking mat or non-stick foil to dry.
- Place in cute jars or bags and give away to friends and family (or eat them all yourself!)
Nutrition Facts : Calories 281 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 18.1 grams fat, Fiber 0.8 grams fiber, Protein 5 grams protein, SaturatedFat 6.7 grams saturated fat, Sodium 114 grams sodium, Sugar 19.3 grams sugar
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- Spray a baking sheet lightly with cooking spray. Make little piles of 5-7 cashews until you've used up all of the cashews.
- Place caramels in a microwave safe bowl. Microwave on high 2-4 minutes until completely melted. (The caramels will foam a lot, this is normal.) Stir until smooth.
- Spoon about 1 tablespoon (doesn't need to be exact) of caramel onto the top of each cashew pile. Place baking sheet in the fridge or freezer.
- Melt chocolate chips in a microwave safe bowl at half power for 2 minutes. Stir and microwave another 20 seconds. Stir again until smooth. Spoon about 1 tablespoon (doesn't need to be exact) onto the top of each caramel cashew cluster. Use the spoon to spread the chocolate a bit so it covers the top of the cluster. Chill 10 minutes. Store at room temp or chilled in an airtight container up to 2 weeks. Enjoy!
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