CASHEW CARAMELS
These delicious homemade sweets, with toasted cashews and vanilla bean paste, make a great party nibble or edible gift
Provided by Jennifer Joyce
Categories Buffet, Canapes, Treat
Time 35m
Yield Makes 35-40
Number Of Ingredients 7
Steps:
- Line a 20cm square tin with foil and rub generously with vegetable oil. Add half the cashews to the tin. In a saucepan, bring the butter, cream and vanilla to the boil, then remove from the heat.
- In a large heavy-based saucepan, heat the sugar and syrup on a medium-low heat until it reaches 155C on a sugar thermometer. Do not stir or the sugar will crystallise. Turn off the heat and very carefully add to the cream mixture. Stir together and heat again until it reaches 125C on the thermometer. Remove from the heat and pour in the remaining nuts. Quickly pour into the tin, sprinkle over the salt and leave to cool.
- When firm (after 3-4 hrs), cut into pieces -use a knife that has been dipped into boiling water. Wrap in baking parchment until ready to eat. Will keep for 2 weeks in an airtight tin.
Nutrition Facts : Calories 182 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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.
CASHEW-CARAMEL COOKIES
If you're nuts for nuts, salted cashews -- both ground into a butter and chopped -- give caramel-drizzled cookies deep flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
- Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
- Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
- Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.
CARAMEL-CASHEW BROWNIES
These brownies include a fusion of sweet caramel and nuts.
Provided by Food Network
Categories dessert
Time 1h50m
Yield Ten 2-inch brownies
Number Of Ingredients 13
Steps:
- Make the brownies: Preheat the oven to 350 degrees F.
- Line an 8-inch square baking dish with a sheet of aluminum foil, making sure to cover the corners and sides. Lightly butter the aluminum foil, including corners and sides.
- In the bowl of a double boiler set over simmering water, combine the butter and chopped unsweetened chocolate. Stirring often, heat until melted and smooth. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Fold in the sifted flour and stir just until the flour disappears. Stir in the semisweet or bittersweet chocolate chunks.
- Pour the batter into the prepared baking dish and spread evenly. Bake approximately 30 minutes or until a toothpick inserted into the center comes out clean. Baking time will be longer if you are using a metal pan. Do not overbake. Transfer the dish to a wire rack and cool completely.
- Make the Carmel-Cashew Topping: Pour the cream into the bowl of a double boiler set over simmering water. Unwrap caramels and put them into the bowl. Stirring frequently to prevent sticking, combine the cream and caramels until the mixture becomes homogeneous and smooth. Take the mixture off the heat and keep stirring until the caramel becomes a little thicker and the mixture begins to cool down. Add a pinch of salt and the vanilla and stir. Coarsely chop the cashews and fold them into the caramel mixture until nuts are completely coated with caramel. Pour mixture over the top of the cooled brownies and spread evenly.
- Refrigerate the brownies until the caramel is set, about 30 to 45 minutes. Remove brownies from the pan by grabbing the sides of the aluminum foil and lifting them from the pan. With a serrated knife, cut the brownies into 2-inch squares. These can be stored in an airtight container for 2 days or in a covered container in the refrigerator for 4 days.
SALTED CARAMEL-CASHEW BARS
I came across a lot of different Salted Caramel Cashew Bar recipes this season and everyone had one reason or another as to why I would not make it. So this is my tweaked version of Tutti Dolci's recipe.
Provided by Debbwl
Categories Bar Cookie
Time 35m
Yield 16 pieces
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and line an 8-inch baking dish with foil. Whisk together flour, powdered sugar, and salt in a medium bowl. Cut butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Add dough to prepared baking dish; use a piece of parchment to press dough into an even layer. Bake for 23 minutes, until crust is lightly golden. Cool on wire rack.
- Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over shortbread layer and spread with an offset spatula. Top with cashews, pressingly gently to adhere; sprinkle with sea salt. Chill in the refrigerator until completely set, about 1 hour.
- Carefully lift foil and place bars on a cutting board; use a sharp knife to cut into squares. Store leftover squares in an airtight container at room temperature.
CASHEW CARAMEL YUMMIES
Make and share this Cashew Caramel Yummies recipe from Food.com.
Provided by MichelleMike
Categories Bar Cookie
Time 40m
Yield 9 Yummies, 9 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, baking powder, salt, eggs, sugar, brown sugar, and cashews together.
- Turn mixture into a greased 9x9x2-inch pan.
- Bake at 350°F for 20-25 minutes or until it springs back when poked.
- Topping: Mix butter, cream, cashews and brown sugar.
- Spread over hot baked mix.
- Cover completely.
- Place under a broiler for 1 minute until topping bubbles.
Nutrition Facts : Calories 266.8, Fat 10.1, SaturatedFat 3.4, Cholesterol 55.4, Sodium 272.6, Carbohydrate 41.3, Fiber 0.7, Sugar 29.5, Protein 4.5
CASHEW - CARAMEL COOKIES
If you're nuts about nuts, salted cashews - both ground into a butter and chopped - give caramel-drizzled cookies deep flavor. This recipe comes from Martha Stewart, and you know you can't go wrong with Martha!!
Provided by Chef mariajane
Categories Dessert
Time 13m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
- Put cashew mixture, butter, and sugars in the bowl of an electrix mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
- Shape dough into 1 1/2 inch balls; space 2-inches apart on 2 parchment lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6-7 minutes more. Let cool completely on sheets on wire rack,.
- Melt caramels with cream in a small saucepan over low heat, stirring, Let cool. Using a spoon, drizzle over cookies; let set. Store in airtight containers in single layers.
CASHEW CARAMEL FUDGE
Make and share this Cashew Caramel Fudge recipe from Food.com.
Provided by HDMac
Categories Candy
Time 5h20m
Yield 3 pounds
Number Of Ingredients 9
Steps:
- Line a 9inch square baking pan with foil; butter the foil with 2 tbls. butter.
- Set aside.
- In a large heavy saucepan, combine milk, sugar and remaining butter.
- Cook and stir over medium heat until sugar is dissolved.
- Bring to a rapid boil; boil for 5 minutes, stirring constantly.
- Remove from heat; stir in chocolate chips and marshmallow creme until melted.
- Fold in caramels, cashews and vanilla; mix well.
- Pour in prepared pan.
- Cool.
- Remove from pan and cut into 1-inch squares.
- Store at room temperature.
Nutrition Facts : Calories 2273.5, Fat 93, SaturatedFat 48.3, Cholesterol 107.4, Sodium 771.7, Carbohydrate 371.1, Fiber 7.7, Sugar 315.2, Protein 17.8
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- Preheat oven to 325°F. Line a 13x9x2 inch baking pan with foil - be sure to extend the foil a little over the edges. Spray foil with non-stick cooking spray.
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- Line an 8×8″ pan with parchment so that it hangs over the edges. Spray with cooking spray and set aside.
- Measure 2/3 cup water in a 2-cup glass measuring cup and heat in the microwave until boiling. Add the cashews and set aside to soak for at least 1 hour.
- Place the cashews and their soaking liquid in a blender and blend until very smooth, about 1 minute. Transfer back to your measuring cup; you should have just a bit less than 1 cup of cashew cream. Add cold water if necessary to bring it up to an even cup.
- Place the cashew cream, margarine, and salt in a small saucepan over very low heat and stir occasionally, until the margarine is melted. Do not allow it to boil, or even simmer around the edges. This must be done on the stovetop rather than in the microwave.
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