Cashew Pretzel Toffee Clusters Food

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.

WHITE CHOCOLATE PRETZEL CLUSTERS

Steps:

• COVER baking sheets with waxed paper; set aside. Place chocolate in medium microwaveable bowl. Microwave on MEDIUM (50%) 2 min., stirring after each minute Cool slightly.
• ADD remaining ingredients; toss to coat. Drop tablespoonfuls of the marshmallow mixture into 16 clusters on prepared baking sheets.
• REFRIGERATE 1 hour or until set. Serve in miniature muffin cup liners.

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.

CRUNCHY NUT CLUSTERS

Steps:

• Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
• Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips -- white or semisweet -- in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
• Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.