CRANBERRY CLUSTERS
Steps:
- Combine the sugar and 1/2 cup of water in a saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the syrup is golden amber or until a candy thermometer reads between 250 to 265 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat.
- Working quickly, drop 3 cranberries into the caramel. Use 2 forks to coat the cranberries completely in the syrup and pull together into a cluster. Place the cranberry cluster on a waxed paper lined baking tray. Repeat with the remaining cranberries. Reheat the syrup briefly over low heat if it starts to thicken. Let the clusters cool to harden.
- Melt the white chocolate in a stainless-steel bowl over barely simmering water. Stir constantly with a rubber spatula until the white chocolate is almost completely melted. Be careful that no moisture gets into the chocolate, or it will harden. Remove the bowl from the heat and allow the white chocolate to cool slightly.
- Dip the bottom of the cranberry cluster into the white chocolate and place on a parchment paper lined baking sheet to set for approximately 20 minutes. Place clusters in paper candy cups and store in an airtight container.
CHOCOLATE CASHEW COCONUT CLUSTERS
Steps:
- Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
- Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.
CASHEW CLUSTER/W DRIED CRANBERRIES
How easy are these to make for a gift to give for the Holidays? They have dried cranberries in them as well ~ healthy and fun.
Provided by Carol Junkins @CarolAJ
Categories Nuts
Number Of Ingredients 3
Steps:
- Melt chocolate in a double boiler. Remove from heat and cool slightly. Stir in dried cranberries and nuts. Let harden at room temperature or chill in refrigerator. Make 16 clusters.
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.
CRANBERRY CLUSTERS
You just need three ingredients to stir up these chewy and crunchy treats that make a nice addition to a candy tray. I sometimes use white chocolate in place of semisweet and replace the cashews with macadamia nuts.-Kari Kelley, Plains, Montana
Provided by Taste of Home
Time 20m
Yield about 2 dozen.
Number Of Ingredients 3
Steps:
- In a heavy saucepan or microwave, melt the chocolate chips; stir until smooth. Stir in the cranberries and cashews. Drop by teaspoonfuls onto a waxed paper-lined baking sheet. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 336 calories, Fat 21g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 4g fiber), Protein 4g protein.
PERFECT CRANBERRY CASHEW FUDGE
Turn into a complete 'Christmas Tree Hugger' with this updated version of 'Yo Mamma's fudge.' The ultra smooth and creamy consistency of this fab fudge paired with the tart and tangy cherry-flavored dried cranberries and the tender crunch of the whole cashews makes this treat one more reason to leave the decorations up all year long. Merry Christmas all year long!
Provided by Karen H.
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h15m
Yield 24
Number Of Ingredients 10
Steps:
- Line an 8-inch square pan with aluminum foil or waxed paper.
- Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth.
- Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 36.3 g, Cholesterol 11.4 mg, Fat 11.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 6.1 g, Sodium 135.4 mg, Sugar 30.1 g
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CRANBERRY-CASHEW CLUSTERS | BETTER HOMES & GARDENS
From bhg.com
4/5 (17)Total Time 56 minsServings 20Calories 150 per serving
- Line a large baking sheet with foil; set aside. Place puffed rice cereal in a resealable plastic bag; seal bag. Using a rolling pin, roll over bag to crush cereal lightly. In a large bowl combine crushed cereal, the 1 cup cashews, and the cranberries; set aside.
- In a medium microwave-safe bowl microwave candy coating, nutmeg, and cinnamon, uncovered, on 100 percent power for 1 to 1-1/2 minutes or until candy coating melts, stirring every 30 seconds. Pour melted candy coating mixture over cereal mixture; stir until thoroughly combined.
- Quickly drop spoonfuls of the mixture onto the prepared baking sheet. Let clusters stand about 30 minutes or until firm. In a small saucepan heat chocolate pieces and shortening over low heat until melted and smooth. Drizzle clusters with melted chocolate mixture. Sprinkle with additional finely chopped cashews.
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From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 15 minsCategory Candy, DessertCalories 90 per serving
- Melt the chocolate chips in a double boiler or in the microwave. If microwaving, heat on high for 30 seconds. Stir. Heat on high for an additional 30 seconds. Stir. If not completely smooth, heat on medium power for 15 seconds more, then stir until smooth. Do not burn the chocolate!
- Drop mixture by teaspoonfuls (OR spread out into a solid piece, then break up into bite sized pieces later) onto wax paper lined baking sheet. Let stand until they set up (firm).
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- Line a large baking sheet with foil; set aside. Place puffed rice cereal in a resealable plastic bag; seal bag. Using a rolling pin, roll over bag to crush cereal lightly. In a large bowl combine crushed cereal, the 1 cup cashews, and the cranberries; set aside.
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