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Cashew Starkles (Cashew Caramel Clusters) Recipe

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This recipe for Cashew Starkles (Cashew Caramel Clusters), by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Wells
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs salted cashews
3-4 lbs dipping milk chocolate (e.g. Trader Joes - Pound Plus© chocolate)

Fast Caramel Ingredients:
1 (14 oz) sweetened condensed milk
1 1/2 c light caro syrup
1 c granulated sugar
1 c. firmly packed brown sugar
1/2 c butter
1/4 tsp salt

Directions:
Directions:
Spread cashews on large baking sheet.

Make Fast Caramel by combining all ingredients but cashews and chocolate into heavy sauce pan, Cook on medium heat, stirring constantly with a wooden spoon. Cook until the mixture reached soft ball stage (240º F or 115ºC). It normally takes 20-30 minutes before caramel reaches firm ball stage. Remove from heat and let sit for 5 minutes. Pour caramel evenly of the top of the cashews. Let sit overnight to set.

Use spoon to break the cashew/caramel into candy size pieces and place the individual pieces on wax paper. Dip individual pieces in chocolate. See dipping chocolate notes. Let set for several hours.

Place in boxes, tins, or individual bags to share. Makes 80-100 pieces of candy.

Personal Notes:
Personal Notes:
If you do not have a candy thermometer, you can drop caramel into glass of ice water. If the caramel forms into firm shapes, the caramel is done.

Dipping Chocolate tips: Break 1/2 lb of chocolate into microwave proof dish and microwave on high for 1 minute. Remove the chocolate and stir with spoon. Place back into microwave and cook on high for 1 more minute. Remove and stir. The chocolate should be creamy and shiny and is ready for dipping.

 

 

 

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