Best 5 Caramel Cashew Clusters Recipes

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.

CARAMEL CASHEW CLUSTERS

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!)

CASHEW CLUSTERS

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 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]

CASHEW CLUSTERS

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.