Chocolate Drizzled Caramel Cashew Clusters Recipe 445

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 PECAN CARAMEL CLUSTERS

Steps:

• For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
• Stir 1 1/3 cups chopped nuts into the warm caramel; cool until the mixture is thick enough to hold its shape. Drop spoonfuls onto an oiled parchment-lined baking sheet; let set. Top with melted chocolate and sprinkle with coarse sea salt.

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:

• 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 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]