Cashew Caramel Chocolate Turtle Clusters Recipes

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.

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 CASHEW CARAMEL TART

Steps:

• Heat oven to 350°F. Press cookie dough in bottom and up side of ungreased 11-inch tart pan with removable bottom. Refrigerate 15 minutes. Bake 15 to 18 minutes or until set. Dough will puff while baking but will hold its shape when set.
• In 1-quart saucepan, cook caramels and 1/4 cup of the whipping cream over low heat, stirring frequently, until melted and smooth. In medium bowl, place cashews. Pour 1/4 cup caramel mixture over cashews; toss until completely coated. Set aside. Cool remaining caramel mixture 5 minutes. Pour over baked tart shell; refrigerate 30 minutes.
• In medium bowl, place chocolate chips. In 1-quart saucepan, heat remaining 1 1/4 cups whipping cream to boiling. Remove from heat; pour over chocolate chips. Let stand 2 minutes; stir gently until smooth. Pour mixture over caramel layer in tart shell; let stand 15 minutes. Break apart cashews; place on tart. Sprinkle with salt. Refrigerate 2 hours or until set. Store leftovers in refrigerator.

CHOCOLATE CARAMEL-CASHEW BARS

Steps:

• Heat oven to 350°F. In small microwavable bowl, microwave butter and bittersweet chocolate uncovered on Medium (50%) 1 minute, stirring after 30 seconds. Microwave 30 seconds longer or until butter and chocolate are melted and can be stirred smooth. Set aside to cool slightly.
• In medium bowl, stir together flour, granulated sugar, brown sugar and baking soda. Stir in egg, milk and cooled chocolate mixture until well blended.
• In ungreased 8-inch square pan, press half of dough. Bake 8 minutes.
• Meanwhile, in 1-quart saucepan, cook caramel topping and caramels over medium-low heat, stirring constantly, until caramels are melted.
• Remove pan from oven. Carefully pour caramel mixture over partially baked base to within 1/2 inch of sides of pan. Sprinkle with cashews. Crumble remaining dough into small pieces and sprinkle over filling (some of filling will show). Bake 12 to 15 minutes longer or just until edges are set (do not overbake).
• In small microwavable bowl, microwave chocolate candy bar pieces uncovered on High 30 seconds or until melted. Drizzle chocolate diagonally over baked bars. Cool completely, at least 1 hour. For bars, cut into 4 rows by 4 rows.

CARAMEL CASHEW CLUSTERS

Steps:

• This recipe works best with a silicone baking mat, silpat or non-stick foil. DO NOT USE WAX PAPER.
• Line a table or counter with baking mats or non-stick foil (non-stick side up).
• Place approximately 40 clusters of cashes all over baking mat or foil in round mounds. I had 6 cashews per mound, close together.
• In a LARGE pot mix sugar, salt, corn syrup and whipping cream.
• Clip a candy thermometer onto the pan if your pan allows. If not, you'll have to check the temperature regularly with your thermometer then rinse it off after each time.
• Cook caramel mixture over medium heat (I like to cook mine at a 7.5 level on my stove) until caramel reaches 241*F. Caramel should cook at a heavy simmer / boil and will double, if not triple, in volume from the bubbles.
• Stir caramel mixture every few minutes to prevent from scorching the bottom of the caramel.
• The mixture will come to 218*F pretty quickly, so don't panic. Between 218*F - 241*F will take a little while.
• As you cook and stir, the caramel will start off white, then a light caramel then eventually a rich caramel color.
• Once caramel reaches 241*F, remove from stove.
• Using a cookie scoop, scoop out 1-2 Tablespoons of caramel and pour over each pile of cashews.
• Allow to cool completely. Gently pick up one cashew mound and fold caramel edges under cluster.
• Melt white chocolate according to package directions an dip clusters into chocolate then replace on baking mat or non-stick foil to dry.
• Place in cute jars or bags and give away to friends and family (or eat them all yourself!)

CHOCOLATE CARAMEL CASHEW CLUSTERS

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.

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.

CHOCOLATE DRIZZLED CARAMEL CASHEW CLUSTERS RECIPE - (4.4/5)

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]

MONSTER CHOCOLATE CASHEW TURTLES

Steps:

• Heat the first heavy cream in a small sauce pan.
• Bring to a simmer and remove from heat.
• Place chocolate chips in a stainless steel bowl.
• Pour hot cream over chocolate and stir with a rubber spatula.
• Place paper muffin cups into a muffin pan. Pour ganache into paper cups ¼ inch thick.
• Top with toasted cashews and cool in freezer.
• For the caramel:.
• Heat the second cream in a small pan up to the boil.
• Shut off heat and keep warm.
• In a large sauce pan, combine sugar water and lemon juice and cook to a medium caramel color. Be extremely careful -- this will be 'very hot'.
• Remove from heat and carefully add the hot heavy cream.
• Stir until a smooth caramel.
• Caution, use a cooking vessel much larger than necessary because the hot caramel will boil up and could splatter.
• Allow to cool to a honey like thickness.
• Spoon the caramel on top of the cashews. Place back in freezer for 15 minutes.
• Remove paper cups and place turtles on a wire rack.
• Melt dark chocolate and spoon over turtles.