CASHEW CLUSTERS
I make this recipe for many bake sales at the local community college where I work. They are always the first to sell out.-Betsy Grantier, Charlottesville, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 95 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CASHEW CLUSTERS
Provided by Food Network Kitchen
Number Of Ingredients 0
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.
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.
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.
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