Chocolate Cashew Clusters Recipes

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 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.

CHOCOLATE CASHEW CLUSTERS

Steps:

• Prepare a large sheet pan by lining it with parchment paper and setting it in the refrigerator to chill.
• Use a double boiler or microwave to melt the semi-sweet chocolate chips and dark chocolate chips together.
• Once the chocolate has completely melted, add in the cashews and toffee bits. Mix until the cashews and toffee bits are completely covered in chocolate.
• Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan.
• Sprinkle it with sea salt and optional sprinkles.
• Let the clusters set by chilling them in the refrigerator for 20 minutes or by leaving it at room temperature for 45 minutes. They should be hardened so that they stick together and the chocolate is solid.
• Plate and serve.

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.

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!

CASHEW CLUSTERS

Steps:

• Place first 4 ingredients in a large microwave-safe bowl; microwave, covered, at 50% power until melted, 5-6 minutes, stirring every 30 seconds. Stir in cashews., Drop mixture by tablespoonfuls onto waxed paper-lined pans; let stand until set. Store in an airtight container.

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!)

WHITE CHOCOLATE CASHEW CLUSTERS

Steps:

• Place cereal and nuts in a large bowl.
• Melt white chocolate in double boiler or microwave low and slow.
• Pour melted chocolate over dry ingredients and toss to coat. (Optional add-ins 1/2 -1 cup chopped Kraft caramels, Broken pretzel sticks or halved dried cranberries, etc.).
• Line a cookie sheet with parchment.
• Pour mixture onto parchment and spread into a single layer.
• Put in refridgerator to harden then break into bite sized pieces.
• Enjoy!