Chocolate Salted Caramel Cashews

posted: 06/30/10
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Chocolate Salted Caramel Cashews


  • 1 cup/200 g granulated sugar
  • 1/4 cup/60 ml water
  • 1/2 cup/115 ml heavy whipping cream
  • 1 1/3 cups/175 g whole roasted salted cashews
  • Nonstick vegetable oil cooking spray
  • 7 ounces/200 g high quality dark chocolate, chopped


To make the caramel cashews:

  1. Stir the sugar and water in a heavy based medium sized saucepan over a moderate to high heat until the sugar dissolves, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side. The sugar that clings to the side of the pan has a tendency to crystallize and ruin the silky consistency of the caramel sauce, so wiping the sugar off the sides of the pan will help prevent this from happening.
  2. Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for 8 to 10 minutes or until it begins to turn golden brown. The time will depend on the size of pan you use. You will need to watch the syrup closely as it can burn quite easily.
  3. Once the syrup is golden brown, remove the pan from the heat and mix in the cream. The caramel will bubble vigorously. Allow the caramel to cool and thicken slightly for 15 minutes. Toss the cashews through the cooled caramel.
  4. Line 2 large baking sheets with parchment paper. Lightly spray the parchment paper on one sheet with nonstick cooking spray. Using two spoons, drop spoonfuls of the caramel cashew mixture onto the sprayed baking sheet, forming about 20 small mounds. Refrigerate for about 15 minutes or until the clusters are cold and the caramel becomes more firm but is still sticky and chewy.

To coat the caramel cashews:

  1. Meanwhile, place the chocolate in a small bowl and set the bowl over a small saucepan of barely simmering water and allow to slowly melt, stirring often. Remove the bowl from over the saucepan.
  2. Using a small metal spatula, lift one cluster from the baking sheet and drop it into the melted chocolate to coat completely. Using a fork, immediately lift the cluster out of the chocolate and gently shake the excess chocolate back into the bowl.
  3. Using a second fork as an aid, place the chocolate-covered caramel cluster on the second prepared baking sheet. Repeat with the remaining clusters and melted chocolate. Refrigerate the chocolate-coated caramel cashews for 10 minutes or just until the chocolate is cold and set.
  4. Transfer the chocolate-coated caramel cashews to a platter and serve with coffee. The chocolate-coated caramel cashews can be prepared 2 days ahead. Store them in an airtight container at room temperature.
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