Salted Cashew Caramel Chews Food

SALTED CASHEW & CARAMEL CHEWS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in eggs, caramel topping and vanilla.
• In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews.
• Drop dough by rounded Tbsp. 2-inches apart onto parchment paper-lined baking sheets. Bake in a preheated 350º oven for 10-12 minutes or until edges are firm. Cool on pans 5 minutes. Remove to wire racks to cool completely.
• In the microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let sand until set.

CASHEW CARAMELS

Steps:

• Line a 20cm square tin with foil and rub generously with vegetable oil. Add half the cashews to the tin. In a saucepan, bring the butter, cream and vanilla to the boil, then remove from the heat.
• In a large heavy-based saucepan, heat the sugar and syrup on a medium-low heat until it reaches 155C on a sugar thermometer. Do not stir or the sugar will crystallise. Turn off the heat and very carefully add to the cream mixture. Stir together and heat again until it reaches 125C on the thermometer. Remove from the heat and pour in the remaining nuts. Quickly pour into the tin, sprinkle over the salt and leave to cool.
• When firm (after 3-4 hrs), cut into pieces -use a knife that has been dipped into boiling water. Wrap in baking parchment until ready to eat. Will keep for 2 weeks in an airtight tin.

SALTED CARAMEL-CASHEW BARS

Steps:

• Preheat oven to 350°F and line an 8-inch baking dish with foil. Whisk together flour, powdered sugar, and salt in a medium bowl. Cut butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Add dough to prepared baking dish; use a piece of parchment to press dough into an even layer. Bake for 23 minutes, until crust is lightly golden. Cool on wire rack.
• Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over shortbread layer and spread with an offset spatula. Top with cashews, pressingly gently to adhere; sprinkle with sea salt. Chill in the refrigerator until completely set, about 1 hour.
• Carefully lift foil and place bars on a cutting board; use a sharp knife to cut into squares. Store leftover squares in an airtight container at room temperature.

SPICY CASHEWS

Steps:

• In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl. Sprinkle with salt, chili powder and pepper flakes; toss to coat. Store in an airtight container.

CARAMEL CASHEW CHEWIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine flour and oats; gradually add to creamed mixture. , Press into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 15-18 minutes or until golden brown. , Meanwhile, in a small saucepan, combine caramels and cream. Cook over low heat for 4-5 minutes or until caramels are melted, stirring occasionally. Pour over crust. Sprinkle with chocolate chunks and cashews. , Bake for 8-10 minutes or until chocolate is melted. Cool on a wire rack before cutting.