Cashew Clusters Food

CASHEW CLUSTERS

Steps:

• Place first 4 ingredients in a large microwave-safe bowl; microwave, covered, at 50% power until melted, 5-6 minutes, stirring every 30 seconds. Stir in cashews., Drop mixture by tablespoonfuls onto waxed paper-lined pans; let stand until set. Store in an airtight container.

CASHEW CLUSTERS

Steps:

• Pre-heat the oven to 350 degrees.
• Place all of the ingredients into a bowl
• Mix to combine well, making sure the ingredients are entirely covered with the syrup
• Use a spoon to drop the mixture into mini muffin liners
• Bake for 18 to 20 minutes
• Allow the cashew clusters to cool completely, and carefully remove them from the muffin liners.

CHOCOLATE CASHEW COCONUT CLUSTERS

Steps:

• Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
• Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.

CASHEW CLUSTERS

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!

CHOCOLATE CASHEW CLUSTERS

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.

CASHEW CLUSTERS

Steps:

• Place chocolate morsels in a medium microwave-safe bowl.
• Microwave on high for 1 minute.
• Stir.
• Microwave at additional 10-20 second intervals, stirring until smooth.
• Cool slightly.
• Stir in CRAISINS and nuts.
• Drop by t. onto waxed paper lined baking sheets.
• Store in refrigerator.

CASHEW CLUSTERS

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

Steps:

• Melt chocolate in a double boiler. Remove from heat and cool slightly. Stir in sweetened dried cranberries and nuts.
• Drop by teaspoonfuls onto a cookie sheet.
• Let harden at room temperature or chill in refrigerator