Chocolate Cashew Coconut Clusters Food

CHOCOLATE CASHEW COCONUT CLUSTERS

Steps:

• 1. Line cookie sheets with wax paper and set aside. Mix together toasted coconut and cashews and set aside.
• 2. Place chocolate chips in a large microwavable bowl. Microwave on high 2-3 minutes, or until melted.
• 3. Add in coconut and cashews. Using a rubber spatula, stir until thoroughly mixed together.
• 4. Form into clusters by placing heaping tablespoons of mixture onto the lined cookie sheets. Allow clusters to harden at room temperature for 1 hour or so, until firm enough to handle. Or place in refrigerator (especially on hot, humid days) until set.
• 5. Store in an air tight container in the refrigerator.
• 6. Note: to toast nuts and coconut Preheated oven to 325°. Toast cashews on a baking sheet in the preheated oven 10 minutes or so until golden. Cool completely. Toast coconut on baking sheet in the preheated oven for 10 minutes or until lightly golden around the edges. Cool completely.

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 CASHEW BRITTLE

Steps:

• Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
• This only takes a few minutes and will burn if left unattended.
• Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
• Combine the butter, sugar and water in a large heavy saucepan.
• Stir over medium heat until ingredients are combined.
• Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
• Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
• Let sit for about an hour.
• Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
• Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
• Once cooled, use a very sharp french knife and cut into 1" squares.

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:

• In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.