Chocolate Cashew Spread Recipes
CHOCOLATE SPREAD
Best homemade Nutella® spread ever with no preservatives. You can add honey and cocoa powder to taste a bit more or less, not essential.
Provided by Eureka
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly. Store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 5.1 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 9.8 g, Sodium 2.6 mg, Sugar 4.3 g
CHOCOLATE CASHEW CLUSTERS
People are crazy about these cashews coated in toffee and three kinds of chocolate. They make gift-giving sweet and simple for me!-Virginia Sauer, Wantagh, NY
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 pounds.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 101 calories, Fat 7g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CASHEW SPREAD
Make and share this Chocolate Cashew Spread recipe from Food.com.
Provided by Carole Reu
Categories Spreads
Time 25m
Yield 1 batch
Number Of Ingredients 3
Steps:
- In a small heavy saucepan, melt chocolate over low heat, stirring constantly until chocolate begins to melt. Immediately remove the chocolate from heat; stir until smooth.
- Cool slightly.
- Place nuts in a food processor or blender; cover and process until nuts are finely chopped, stopping and scraping the sides as necessary.
- Add butter; process until nearly smooth.
- Transfer mixture to a bowl; stir in melted chocolate. Serve at room temperature. Use spread on croissants, muffins or biscuits.
Nutrition Facts : Calories 1833.6, Fat 170.7, SaturatedFat 79.3, Cholesterol 244, Sodium 676.8, Carbohydrate 74.4, Fiber 7.6, Sugar 37.4, Protein 25.1
WHITE CHOCOLATE CASHEW BRITTLE
This is my version of See's White Chocolate Cashew Brittle (since I refuse to pay money for their original one!). It is very similar, although not quite as pretty as their finished product. I usually triple the recipe as I have larger baking sheets with sides (13x18). The shattered smaller pieces make for great additions to brownies and sprinkled over sundaes. Keep in mind during the cooking process, you'll be tempted to speed things up by increasing the temperature...just tell yourself "no". Keep it at medium heat and make "It's worth it" your mantra. It usually takes about 45 minutes to complete the cooking process.
Provided by Kolinka
Categories Candy
Time 3h9m
Yield 50 serving(s)
Number Of Ingredients 6
Steps:
- Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
- This only takes a few minutes and will burn if left unattended.
- Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
- Combine the butter, sugar and water in a large heavy saucepan.
- Stir over medium heat until ingredients are combined.
- Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
- Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
- Let sit for about an hour.
- Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
- Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
- Once cooled, use a very sharp french knife and cut into 1" squares.
Nutrition Facts : Calories 67.5, Fat 5.3, SaturatedFat 2.9, Cholesterol 9.8, Sodium 43.9, Carbohydrate 5, Fiber 0.2, Sugar 4.2, Protein 0.5
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