CHOCOLATE CARAMEL CASHEW CLUSTERS
Steps:
- Line a baking sheet with waxed paper, set aside.
- Melt 1 cup of chocolate wafers in the microwave for 35 seconds. Stir, then return and for an additional 30 seconds. Stir.
- Using a tablespoon, add a little spoonful of chocolate on the waxed paper and continue until all the chocolate has been used, approximately 18.
- Add 4-6 cashews on top of the chocolate.
- Melt caramels in microwave safe dish for 30 seconds. Stir, then return for additional 15 second intervals until caramels are melted. Stir and using a spoon and small spatula, add a spoonful of caramel on top of the cashews. Have to work fast as caramel sets up fast. If that happens, just pop in microwave for 10 seconds. Continue until all the caramel has been used.
- In the same bowl the chocolate was melted in, add another cup of chocolate wafers and microwave for 35 seconds, stir, then again for 30 seconds. Stir.
- Spoon chocolate over the top of the caramel and let set. Can put in the fridge for faster set up.
- Melt white chocolate wafers in the microwave at 50% power for 35 seconds, stir, then again at 15 second intervals at 50% power until smooth and creamy.
- Drizzle over the top of each chocolate caramel cashew cluster and once set, enjoy!
CHOCOLATE DRIZZLED CARAMEL CASHEW CLUSTERS RECIPE - (4.4/5)
Provided by lisaS
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with wax paper. Lightly butter the wax paper or spritz lightly with cooking spra y. Set aside. Place the unwrapped caramels into a heavy bottomed saucepan with 1/4 cup heavy cream. Over medium-low heat, melt together stirring periodically, until the caramels have melted and the caramel is completely smooth. Remove from the heat and add the vanilla. Mix thoroughly. Return to the stove top, on the same burner with the heat turned off. [tip: As the caramel cools it begins to set-up quickly and this will keep it warm while you work,] Add the cashews and stir until completely coated. Spritz a Tbsp or a small ice cream scoop with cooking spray and begin to separate the mixture into clusters, placing onto the wax paper lined baking sheet. Work quickly. Allow the clusters to sit until firm. After the clusters have set-up, melt the chocolate chips together with the vegetable shortening in a double boiler until completely smooth. Drizzle over the clusters then sprinkle the tops with sea salt. Store refrigerated. Recommend: Bring to room temperature to soften prior to serving. Yield: 20 clusters [amount can vary depending on how the mixture is divided]
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.
CHOCOLATE CARAMEL CASHEW CLUSTERS
Chocolate clusters filled with caramel bits and cashews topped with chopped cashews and a drizzle of caramel.
Provided by Beth Jackson Klosterboer
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Stir 2/3 cup caramel bits and cashews into the chocolate.
- Quickly scoop out 24 spoonfuls onto a parchment paper lined baking sheet.
- Immediately sprinkle on chopped cashews.
- Refrigerate for about 10 minutes until the chocolate hardens.
- Remove and let sit at room temperature for at least 10 minutes.
- Combine the remaining 3 tablespoons of caramel bits with the heavy whipping cream.
- Heat on high in the microwave for 30 seconds.
- Stir until smooth.
- Drizzle over the chocolate clusters.
- Allow the caramel to dry before packaging.
CASHEW CLUSTERS
So simply delicious! If you like salt with your chocolate, use salted cashews. If you would prefer, use unsalted cashews. Adapted from the QVC website.
Provided by Sharon123
Categories Candy
Time 10m
Yield 2 cups
Number Of Ingredients 3
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!
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- Line 2 baking sheets with wax paper. Lightly butter the wax paper or spritz lightly with cooking spray. Set aside.
- Place the unwrapped caramels into a heavy bottomed saucepan with 1/4 cup heavy cream. Over medium-low heat, melt together stirring periodically, until the caramels have melted and is completely smooth.
- Return to the stove top, on the same burner with the heat turned off. Add the cashews and stir until completely coated.
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- Line 2 baking sheets with wax paper, lightly butter wax or lightly spray with oil. Set aside. Place unwrapped caramels in a heavy bottomed saucepan with 1/4 cu. heavy cream. Over medium-low heat, melt together stirring periodically, until caramels have melted and caramel is completely smooth.
- Remove from heat and add vanilla, mix. Return to stove top, on same burner with heat turned off. As caramel cools, it begins to set-up quickly. This will keep it warm while you work. Add the cashews, stir until completely coated.
- Spritz a tbl. or a small ice cream scoop with cooking spray, begin to separate mixture into clusters, placing onto wax paper lined baking sheet. Work quickly.
- Allow clusters to sit until firm. After they have set-up, melt the chocolate chips together with vegetable shortening in a double boiler until completely smooth. Drizzle over clusters then sprinkle tops with sea salt. Store refrigerated, but bring to room temperature to soften prior to serving.
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