Ingredients:
8 oz. (1 3/4 c.) roasted salted cashews
14 oz. soft caramels
1-2 Tbsp. cream
8 oz. brown melting milk chocolate wafers
Flaked sea salt
Directions:
Line a baking sheet with parchment or foil and lightly spray with nonstick cooking spray. Arrange the cashews in 16 clusters on the baking sheet.
Unwrap the caramels and place them in a medium bowl with 1 Tbsp. cream. Microwave the caramels in 15 second increments, stirring after every 15 seconds, until they're melted and smooth. At first they will resist melting, but as you continue to heat and stir them, they'll smooth out into a thick sauce. The texture will depend on the caramels you use, so if it seems too thick to easily scoop out, add a bit more cream and stir until you have a workable texture.
Drop a scoop of caramel on top of each cashew cluster. It is ok if it does not over all the nuts right away- it should ooze down and spread over them eventually. Once all of the clusters are covered with caramel, lightly wet your fingertips and use them to press down on any caramel mounds that have not spread out, making an even layer on top of the cashews.
Refrigerate the tray while you prepare the chocolate wafers. Place them in a microwave-safe bowl and microwave them in 30 second increments, stirring after every 30 seconds. Once the chocolate is melted and smooth, place a spoonful of chocolate on top of a turtle cluster, and use the back of a spoon to spread it to the edge, finishing with a swirl on top. While the chocolate is still wet, finish the top of a cluster with a pinch of flaked sea salt. Repeat until all of the clusters are assembled.
Return the tray to the refrigerator to set the chocolate, for about 15 minutes. For the best taste and texture, serve the clusters at room temperature. Store them in an airtight container for up to 2 weeks.
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