Cashew Caramel Chocolate Turtle Clusters Recipes

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.

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.

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!)

Steps:

• Heat the first heavy cream in a small sauce pan.
• Bring to a simmer and remove from heat.
• Place chocolate chips in a stainless steel bowl.
• Pour hot cream over chocolate and stir with a rubber spatula.
• Place paper muffin cups into a muffin pan. Pour ganache into paper cups ¼ inch thick.
• Top with toasted cashews and cool in freezer.
• For the caramel:.
• Heat the second cream in a small pan up to the boil.
• Shut off heat and keep warm.
• In a large sauce pan, combine sugar water and lemon juice and cook to a medium caramel color. Be extremely careful -- this will be 'very hot'.
• Remove from heat and carefully add the hot heavy cream.
• Stir until a smooth caramel.
• Caution, use a cooking vessel much larger than necessary because the hot caramel will boil up and could splatter.
• Allow to cool to a honey like thickness.
• Spoon the caramel on top of the cashews. Place back in freezer for 15 minutes.
• Remove paper cups and place turtles on a wire rack.
• Melt dark chocolate and spoon over turtles.