Best Cashew Clusters Recipes

CHOCOLATE CASHEW CLUSTERS

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.

CARAMEL CASHEW CLUSTERS

Steps:

• Line baking sheets with waxed paper and grease paper with butter; set aside., In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set., In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.

CASHEW CLUSTERS

Steps:

• Cook 1 1/2 cups sugar in a saucepan over medium heat, swirling the pan but not stirring, until dark amber, about 10 minutes. Remove from the heat and stir in 2 tablespoons butter and 3 cups salted cashews. Pour onto an oiled baking sheet and separate into small clusters with 2 forks. Let harden.

CASHEW CLUSTERS

Steps:

• Place first 4 ingredients in a large microwave-safe bowl; microwave, covered, at 50% power until melted, 5-6 minutes, stirring every 30 seconds. Stir in cashews., Drop mixture by tablespoonfuls onto waxed paper-lined pans; let stand until set. Store in an airtight container.

CHOCOLATE CASHEW COCONUT CLUSTERS

Steps:

• Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
• Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.

CASHEW CLUSTERS

Steps:

• Line a cookie sheet with waxed paper.
• In a large saucepan, melt the chocolate chips and unsweetened chocolate over low heat, stirring continuously until smooth.
• Stir in cashews.
• Drop by teaspoonfuls onto waxed paper lined cookie sheets.
• Refrigerate 30 minutes or until set.
• Store in a tightly covered container in refrigerator.
• Enjoy!

BUTTERSCOTCH CASHEW CLUSTERS

Steps:

• 1. Cream butter and sugar.
• 2. Add flour and mix until a firm dough forms.
• 3. Stir in cashews.
• 4. Crumble mixture onto a cookie sheet.
• 5. Bake at 375* for 12 - 15 minutes until golden brown
• 6. Cool the baked cookie-nut mixture.
• 7. Melt butterscotch morsels.
• 8. Break the cookie-nut mixture into small pieces.
• 9. Add the cookie-nut mixture to the butterscotch morsels. (If you're adding raisins - add them now).
• 10. Stir mixture until everything is coated.
• 11. Drop by teaspoonfuls onto waxed paper.
• 12. Chill for 15 minutes or until set.

CHOCOLATE CASHEW COCONUT CLUSTERS

Steps:

• 1. Line cookie sheets with wax paper and set aside. Mix together toasted coconut and cashews and set aside.
• 2. Place chocolate chips in a large microwavable bowl. Microwave on high 2-3 minutes, or until melted.
• 3. Add in coconut and cashews. Using a rubber spatula, stir until thoroughly mixed together.
• 4. Form into clusters by placing heaping tablespoons of mixture onto the lined cookie sheets. Allow clusters to harden at room temperature for 1 hour or so, until firm enough to handle. Or place in refrigerator (especially on hot, humid days) until set.
• 5. Store in an air tight container in the refrigerator.
• 6. Note: to toast nuts and coconut Preheated oven to 325°. Toast cashews on a baking sheet in the preheated oven 10 minutes or so until golden. Cool completely. Toast coconut on baking sheet in the preheated oven for 10 minutes or until lightly golden around the edges. Cool completely.

WHITE CHOCOLATE CASHEW CLUSTERS

Steps:

• Place cereal and nuts in a large bowl.
• Melt white chocolate in double boiler or microwave low and slow.
• Pour melted chocolate over dry ingredients and toss to coat. (Optional add-ins 1/2 -1 cup chopped Kraft caramels, Broken pretzel sticks or halved dried cranberries, etc.).
• Line a cookie sheet with parchment.
• Pour mixture onto parchment and spread into a single layer.
• Put in refridgerator to harden then break into bite sized pieces.
• Enjoy!

CROCK-POT CASHEW CANDY CLUSTERS

Steps:

• First this recipe will be much easier to stir in an oblong crock that is 5 quarts or larger, smaller size makes it much harder to effectively stir.
• Spray Crock with Pam.
• Place the cashews (can also use peanuts if that is your preference), at the bottom of the crock.
• Next layer will be the Bakers German Chocolate Bar broken up and chocolate chips.
• On top is your layer of white almond bark, broken up in as small of pieces as you can.
• Place on low and for the first hour, stir every 15 minutes with a spatula/wooden spoon (if you have a warm feature on your crock you can place on warm for at least 3 hours and just let it melt as it won't scorch before stirring).
• After the first hour, you will stir every 30 minutes, when it starts mixing really well but not quite all melted add the vanilla extract and stir in well.
• This can take 2-3 hours depending on how warm your crock gets.
• Unless you have one of the much older first generation crock-pots, skipping the stirring process will result in burnt cashews and chocolate.
• Don't forget to stir!
• After it is mixed well and smooth, spoon out onto empty cupcake liners.
• We found the less thick clusters were easier to eat.
• Putting them in the fridge we also found they set up faster, if needed.

CASHEW CARAMEL CHOCOLATE TURTLE CLUSTERS

Steps:

• Line a baking sheet with parchment or foil, and spray lightly 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 of 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's okay if it doesn't cover 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 haven't 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 these clusters at room temperature. Store them in an airtight container for up to two weeks.

CASHEW & PRETZEL TOFFEE CLUSTERS

Steps:

• 1. Preheat oven to 300 degrees. Spray large baking sheet with nonstick cooking spray.
• 2. Place sugar, syrup and butter in heavy small saucepan. Heat over medium heat until mixture boils and sugar dissolves, stirring often. Remove from heat; stir in vanilla.
• 3. Combined pretzels,cereal and cashews in large bowl. Pour sugar mixture over pretzel mixture; toss to coat evenly. Spread on prepared baking sheet. Bake 30 minutes, stirring after 15 mins. Spread onto greased waxed paper. Cool completely; break into clusters.
• 4. Store in airtight container at room temperature.

RAISIN-CASHEW CLUSTERS

Steps:

• Place raisins in a steamer basket. Place over, but not touching, boiling water. Steam, covered, for 5 minutes. Let raisins stand at room temperature 2 hours or till completely dry*.
• To roast raw cashews, spread in a shallow baking pan. Bake in 350° oven 15 minutes or till light brown.
• In a large heavy saucepan melt the confectioners' coating over low heat. Remove from heat. Stir in cashews. Add raisins; mix well. Drop by teaspoon onto waxed paper. Let stand till form. Store, tightly covered, in a cool place.
• *Note: Steaming softens the raisins. For a chewier candy, omit this step.
• Per piece: 75 cal., 1 g pro., 9 g carbo., 4 g fat, 15 mg sodium.

CRANBERRY-CASHEW CLUSTERS

Steps:

• Line a large baking sheet with foil; set aside. Place puffed rice cereal in a resealable plastic bag; seal bag. Using a rolling pin, roll over bag to crush cereal lightly. In a large bowl combine crushed cereal, the 1 cup cashews, and the cranberries; set aside.
• In a medium microwave-safe bowl microwave candy coating, nutmeg, and cinnamon, uncovered, on 100 percent power for 1 to 1-1/2 minutes or until candy coating melts, stirring every 30 seconds. Pour melted candy coating mixture over cereal mixture; stir until thoroughly combined.
• Quickly drop spoonfuls of the mixture onto the prepared baking sheet. Let clusters stand about 30 minutes or until firm. In a small saucepan heat chocolate pieces and shortening over low heat until melted and smooth. Drizzle clusters with melted chocolate mixture. Sprinkle with additional finely chopped cashews.
• To Store: Layer clusters between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week.

CASHEW CLUSTERS

Steps:

• Place chocolate morsels in a medium microwave-safe bowl.
• Microwave on high for 1 minute.
• Stir.
• Microwave at additional 10-20 second intervals, stirring until smooth.
• Cool slightly.
• Stir in CRAISINS and nuts.
• Drop by t. onto waxed paper lined baking sheets.
• Store in refrigerator.

APRICOT CASHEW CLUSTERS

Steps:

• In a microwave or double boiler, melt the chocolate chips; stir until smooth. Stir in apricots and cashews. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Chill until set, about 15 minutes. Store in an airtight container.

CASHEW CLUSTERS

Steps:

• Slowly melt chocolate. Do not let any water or steam get into chocolate. Remove from heat ( microwave) and cool slightly. Stir in dried cranberries and cashews. Drop by teaspoonfuls onto a cookie sheet. Let harden or chill in the fridge. Makes 16.

CASHEW CLUSTERS

Steps:

• 1. Line cookie sheets with waxed paper. In large saucepan, melt chocolate chips and chocolate over low heat, stirring constantly until smooth. Stir in cashews.2. Drop by teaspoonfuls onto waxed paper-lined cookie sheets. Refrigerate about 30 minutes or until set. Store in tightly covered container in refrigerator.1. MICROWAVE DIRECTIONS: Line cookie sheets with waxed paper. In 1-quart microwave-safe casserole, combine chocolate chips and chocolate.2. Microwave on high for 2 1/2 to 3 1/2 minutes or until melted, stirring once halfway during cooking. Continue as directed above.Nutrition Information Per Serving: Serving Size: 1 Candy * Calories: 110 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 3 g 15% * Cholesterol: 0 mg 0% * Sodium: 50 mg 2% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 1 g 4% * Sugars: 6 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1 1/2 Fat or 1/2 Carbohydrate, 1 1/2 FatSee Cook's Note: Microwave Candy Making