DARK CHOCOLATE CASHEW RECIPES

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CHOCOLATE CASHEW CLUSTERS RECIPE: HOW TO MAKE IT



Chocolate Cashew Clusters Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 pounds.

Number Of Ingredients 5

16 ounces white baking chocolate, chopped
7 ounces milk chocolate, chopped
7 ounces bittersweet chocolate, chopped
4 cups salted cashews
3/4 cup milk chocolate English toffee bits

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, FatContent 7g fat (3g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 60mg sodium, CarbohydrateContent 8g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 2g protein. Diabetic Exchanges 1-1/2 fat

DARK CHOCOLATE WITH CASHEW-SESAME BRITTLE RECIPE - MICHAEL ...



Dark Chocolate with Cashew-Sesame Brittle Recipe - Michael ... image

 Beautiful Desserts

Provided by Michael Recchiuti

Categories     Dark Chocolate

Total Time 1 hours 10 minutes

Yield MAKES ABOUT 2 POUNDS

Number Of Ingredients 5

1/2 cup sugar
2 tablespoons water
1 cup roasted cashews
3 tablespoons sesame seeds
1 1/2 pounds bittersweet chocolate, tempered (see Note)

Steps:

  • Line a small baking sheet with parchment paper. In a medium saucepan, cook the sugar with the water over moderate heat, stirring just until dissolved. Simmer undisturbed until a light amber caramel forms, about 5 minutes. Stir in the cashews and sesame seeds and cook for 1 minute; immediately pour the caramel onto the lined baking sheet and refrigerate until set, about 15 minutes. Chop the brittle into 1/2-inch pieces.
  • Pour the tempered chocolate into molds, filling them about halfway. Sprinkle the brittle on top and refrigerate until set, about 15 minutes. Unmold the chocolates and store at room temperature for up to 2 weeks.

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