Does anybody know what time it
is????????? It’s candy time!! That’s right….candy!! And one of THE best
candy recipes I’ve ever come across is this little number. I can’t even
remember where I got it, it’s been so long but I’ve been making it for
years! On a scale of 1 – 10 in the ease of prep category…I’d say this is
probably a 4 or a 5 for a first time candy maker but once you get the
hang of it, it’s easy-peasy!
White Chocolate Cashew Clusters
1 cup cashews
½ cup sugar
1 teaspoon unsalted butter
6 ounces white chocolate
Toast cashews for 5 minutes in 350 degree oven.
Reduce heat to 200 degrees to keep cashews warm.
Place sugar in a small skillet and cook over medium heat until sugar begins to melt and turns golden and caramel-y….stirring constantly.
Remove from heat.
Add butter and stir, then dump in the cashews, stirring quickly.
Working very quickly, form cashew clusters with 4 – 5 nuts, using a small greased spoon and fork.
Cool completely then dip clusters in melted white chocolate.
Let set until firm.
Makes 12 – 15 small clusters
* The reason the ingredient amounts are so small is because of the sugar. Once the sugar has caramelized, it sets up very quickly and becomes brittle, making it difficult…almost impossible to form the clusters. I’ve doubled this recipe but have had a second person working with me to make the clusters.
White Chocolate Cashew Clusters
1 cup cashews
½ cup sugar
1 teaspoon unsalted butter
6 ounces white chocolate
Toast cashews for 5 minutes in 350 degree oven.
Reduce heat to 200 degrees to keep cashews warm.
Place sugar in a small skillet and cook over medium heat until sugar begins to melt and turns golden and caramel-y….stirring constantly.
Remove from heat.
Add butter and stir, then dump in the cashews, stirring quickly.
Working very quickly, form cashew clusters with 4 – 5 nuts, using a small greased spoon and fork.
Cool completely then dip clusters in melted white chocolate.
Let set until firm.
Makes 12 – 15 small clusters
* The reason the ingredient amounts are so small is because of the sugar. Once the sugar has caramelized, it sets up very quickly and becomes brittle, making it difficult…almost impossible to form the clusters. I’ve doubled this recipe but have had a second person working with me to make the clusters.
