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.
CASHEW CARAMELS
These delicious homemade sweets, with toasted cashews and vanilla bean paste, make a great party nibble or edible gift
Provided by Jennifer Joyce
Categories Buffet, Canapes, Treat
Time 35m
Yield Makes 35-40
Number Of Ingredients 7
Steps:
- Line a 20cm square tin with foil and rub generously with vegetable oil. Add half the cashews to the tin. In a saucepan, bring the butter, cream and vanilla to the boil, then remove from the heat.
- In a large heavy-based saucepan, heat the sugar and syrup on a medium-low heat until it reaches 155C on a sugar thermometer. Do not stir or the sugar will crystallise. Turn off the heat and very carefully add to the cream mixture. Stir together and heat again until it reaches 125C on the thermometer. Remove from the heat and pour in the remaining nuts. Quickly pour into the tin, sprinkle over the salt and leave to cool.
- When firm (after 3-4 hrs), cut into pieces -use a knife that has been dipped into boiling water. Wrap in baking parchment until ready to eat. Will keep for 2 weeks in an airtight tin.
Nutrition Facts : Calories 182 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
HAYSTACKS
This is a simple one dish meal that's been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack! Kids love it!
Provided by Maryanne
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 15m
Yield 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
- To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.
Nutrition Facts : Calories 634.3 calories, Carbohydrate 74.7 g, Cholesterol 28.2 mg, Fat 32.2 g, Fiber 14.7 g, Protein 18.4 g, SaturatedFat 9.2 g, Sodium 1697.8 mg, Sugar 7.4 g
CARAMEL CASHEW FUDGE RECIPE
With pretty swirls of marshmallow creme and caramel, and chunks of salty cashews, this fudge is one of the most gift-worthy you can make!
Provided by My Food and Family
Categories Home
Time 25m
Yield 80
Number Of Ingredients 8
Steps:
- SPRAY a 9 inch baking pan with cooking spray. Set aside.
- COMBINE milk, sugar and remaining butter in a large heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla.
- POUR into prepared pan. Cool. Once set, cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CASHEW HAYSTACKS CANDY
Found this recipe while digging through my mom's - I think I made these in 7th grade Home-Ec class (that's when they still taught it in middle school). Anyway, these are delicious and easy for kids to make, with a little help. Serving size was not included on the recipe, so I'm guessing.
Provided by kitty.rock
Categories < 30 Mins
Time 20m
Yield 24 candies, 24 serving(s)
Number Of Ingredients 3
Steps:
- Melt six (6) cubes bark (12 ounces) in a medium sized pan on low heat.
- Combine nuts and chow mein noodles.
- Stir into bark and stir mixture until well coated.
- Drop by teaspoonful into candy cups or onto waxed paper.
- Cool completely. Can be stored for several weeks in airtight container.
Nutrition Facts : Calories 80.6, Fat 5.8, SaturatedFat 1.1, Sodium 81, Carbohydrate 6.2, Fiber 0.5, Sugar 0.4, Protein 1.8
HAYSTACKS
I have made these cookies for my family for about 30 years now. My son (who is now 36 years old) gets so excited when I make these; he always enjoys them with a tall glass of milk. I find that I have to be careful when melting the butterscotch because it seems to scorch easily, so take care - this is an essential ingredient! Also, these are best enjoyed in the winter because they seem to melt and not taste as great in the warmer weather.
Provided by Food Network
Categories dessert
Time 40m
Yield 30
Number Of Ingredients 4
Steps:
- Melt the butterscotch chips in a double boiler over simmering water.
- In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.
COCONUT HAYSTACKS
Steps:
- Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir coconut every couple minutes for even coloring.
- Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks. Place them on a baking sheet. Refrigerate until set, about 30 minutes.
CORNFLAKE HAYSTACKS
Make and share this Cornflake Haystacks recipe from Food.com.
Provided by Rasburyberet
Categories Drop Cookies
Time 20m
Yield 15-30 cookies depending on size
Number Of Ingredients 3
Steps:
- Add the peanut butter and package of butterscotch morsels to large pan over a low/med heat.
- Melt, stirring often.
- Once your mixture is smooth and creamy, turn off heat and add cornflakes. Mix well until all flakes are coated. (you can add additional flakes per your texture preference but I have found this amount works well).
- Place your cookies (I use a pampered chef medium scoop) on wax paper, and let cool.
Nutrition Facts : Calories 263.8, Fat 15.3, SaturatedFat 7.3, Sodium 180.1, Carbohydrate 28.3, Fiber 1.3, Sugar 18, Protein 5.5
HAYSTACKS I
Steps:
- In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.
- Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 27.8 g, Cholesterol 10.6 mg, Fat 7.2 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 45.7 mg, Sugar 18.3 g
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