Cashew Haystacks Candy Food

HAYSTACKS

Steps:

• In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
• To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

HOLIDAY BUTTERSCOTCH HAYSTACKS

Steps:

• In a large bowl, melt butterscotch chips in the microwave.
• Mix in the peanut butter.
• Add the marshmallows and the noodles.
• Stir to coat noodles.
• Drop by spoonfuls on waxed paper.
• Allow to set up (takes an hour or so at room temperature).
• Best kept covered in refrigerator (if you have any left!).

CARAMEL CASHEW HAYSTACKS

Steps:

• Coarsely chop the white chocolate candy coating. Place in a large microwave-safe mixing bowl and melt in the microwave, stirring every 30 seconds until completely melted.
• Add the chow mein noodles, cashews, and caramel pieces and mix well.
• Drop by spoonfuls onto a rimmed baking sheet lined with wax paper.
• Decorate with sprinkles as desired.

CASHEW HAYSTACKS CANDY

Steps:

• Melt six (6) cubes bark (12 ounces) in a medium sized pan on low heat.
• Combine nuts and chow mein noodles.
• Stir into bark and stir mixture until well coated.
• Drop by teaspoonful into candy cups or onto waxed paper.
• Cool completely. Can be stored for several weeks in airtight container.

CHOCOLATE BUTTERSCOTCH HAYSTACKS

Steps:

• In a microwave or large metal bowl over simmering water, melt chocolate chips and butterscotch chips; stir until smooth. Gently stir in noodles., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

CARAMEL CASHEW CLUSTERS

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.