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 TOFFEE
These delightful nutty candies are a perfect crowd pleasing dessert - ready in just an hour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spread cashews in pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use in step 3.
- Meanwhile, in 2-quart heavy saucepan, cook granulated sugar, brown sugar, butter and water over medium-high heat 4 to 6 minutes, stirring constantly with wooden spoon, until mixture comes to a full boil. Boil 10 to 15 minutes, stirring frequently, until candy thermometer reaches 300°F or small amount of mixture dropped into cup of ice water forms a hard brittle strand.
- Stir in 1/2 cup of the cashews; immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with baking chips. Let stand about 1 minute or until chips are completely softened. Spread softened chips evenly over toffee. Sprinkle with remaining cashews.
- Refrigerate about 30 minutes or until topping is firm. Break into 2x1-inch pieces. Store in tightly covered container.
Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Candy, Sodium 55 mg, Sugar 8 g, TransFat 0 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.
CASHEW & PRETZEL TOFFEE CLUSTERS
Great crunchy, sweet and salty snack!
Provided by Leah Robertson
Categories Nuts
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 300 degrees. Spray large baking sheet with nonstick cooking spray.
- 2. Place sugar, syrup and butter in heavy small saucepan. Heat over medium heat until mixture boils and sugar dissolves, stirring often. Remove from heat; stir in vanilla.
- 3. Combined pretzels,cereal and cashews in large bowl. Pour sugar mixture over pretzel mixture; toss to coat evenly. Spread on prepared baking sheet. Bake 30 minutes, stirring after 15 mins. Spread onto greased waxed paper. Cool completely; break into clusters.
- 4. Store in airtight container at room temperature.
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 CLUSTERS
Homemade Chocolate Cashew Clusters are easy to make using 5 simple ingredients. These crunchy cashew and toffee bits candies are coated in melted chocolate and are a perfect no-bake confection that can be prepared in 5 minutes.
Provided by Jennifer Fishkind
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Prepare a large sheet pan by lining it with parchment paper and setting it in the refrigerator to chill.
- Use a double boiler or microwave to melt the semi-sweet chocolate chips and dark chocolate chips together.
- Once the chocolate has completely melted, add in the cashews and toffee bits. Mix until the cashews and toffee bits are completely covered in chocolate.
- Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan.
- Sprinkle it with sea salt and optional sprinkles.
- Let the clusters set by chilling them in the refrigerator for 20 minutes or by leaving it at room temperature for 45 minutes. They should be hardened so that they stick together and the chocolate is solid.
- Plate and serve.
Nutrition Facts : Calories 205 kcal, Carbohydrate 18 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 80 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 6 g, ServingSize 1 serving
CASHEW CLUSTERS
Make and share this Cashew Clusters recipe from Food.com.
Provided by CoffeeB
Categories Candy
Time 15m
Yield 16 clusters
Number Of Ingredients 3
Steps:
- Place chocolate morsels in a medium microwave-safe bowl.
- Microwave on high for 1 minute.
- Stir.
- Microwave at additional 10-20 second intervals, stirring until smooth.
- Cool slightly.
- Stir in CRAISINS and nuts.
- Drop by t. onto waxed paper lined baking sheets.
- Store in refrigerator.
Nutrition Facts : Calories 111.7, Fat 6.8, SaturatedFat 3.2, Sodium 29.2, Carbohydrate 14.6, Fiber 1.3, Sugar 11.2, Protein 1.3
CRUNCHY NUT CLUSTERS
Customizing these candies is a snap. Just choose the nuts -- either macadamias or pecans -- then blend them with toasted coconut and the chocolate of your choice.
Provided by LMillerRN
Categories Candy
Time 2h30m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
- Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips -- white or semisweet -- in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
- Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 1388.6, Fat 103.7, SaturatedFat 48.1, Cholesterol 17.9, Sodium 277.2, Carbohydrate 112.6, Fiber 8, Sugar 104.3, Protein 14.3
CASHEW & CRANBERRIE CLUSTERS
Make and share this Cashew & Cranberrie Clusters recipe from Food.com.
Provided by MARIA MAC
Categories Candy
Time 10m
Yield 16 clusters
Number Of Ingredients 3
Steps:
- Melt chocolate in a double boiler. Remove from heat and cool slightly.
- Stir in sweetened dried cranberries and nuts. Drop by teaspoonfuls onto a cookie sheet.
- Let harden at room temperature or chill in refrigerator.
Nutrition Facts : Calories 116, Fat 10.4, SaturatedFat 5.5, Sodium 31.3, Carbohydrate 9.2, Fiber 3, Sugar 2.8, Protein 2.7
WHITE CHOCOLATE PRETZEL CLUSTERS
A sweet/salty combo with marshmallows. Also try this recipe with dark chocolate for a different taste. Enjoy!
Provided by Ginny S.
Categories Candy
Time 1h12m
Yield 2 clusters each, 8 serving(s)
Number Of Ingredients 4
Steps:
- COVER baking sheets with waxed paper; set aside. Place chocolate in medium microwaveable bowl. Microwave on MEDIUM (50%) 2 min., stirring after each minute Cool slightly.
- ADD remaining ingredients; toss to coat. Drop tablespoonfuls of the marshmallow mixture into 16 clusters on prepared baking sheets.
- REFRIGERATE 1 hour or until set. Serve in miniature muffin cup liners.
WHITE CHOCOLATE CASHEW CLUSTERS
Simple and no-cook sweet bites. These are adictive, and can be modified to suit your tastes. I make these usually just at Christmas. They were such a big hit that my family jokingly refers to them as "Christmas Crack"! Have fun with this recipe.
Provided by Cathie H.
Categories Candy
Time 20m
Yield 6 Cups
Number Of Ingredients 3
Steps:
- Place cereal and nuts in a large bowl.
- Melt white chocolate in double boiler or microwave low and slow.
- Pour melted chocolate over dry ingredients and toss to coat. (Optional add-ins 1/2 -1 cup chopped Kraft caramels, Broken pretzel sticks or halved dried cranberries, etc.).
- Line a cookie sheet with parchment.
- Pour mixture onto parchment and spread into a single layer.
- Put in refridgerator to harden then break into bite sized pieces.
- Enjoy!
Nutrition Facts : Calories 537.3, Fat 29.8, SaturatedFat 13.2, Cholesterol 11.9, Sodium 424.3, Carbohydrate 63.6, Fiber 1.9, Sugar 43.7, Protein 8.2
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.
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