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Using finely chopped cashews to form the
crusts adds a nutty richness to these simple, yet decadent, treats.
Caramel-Filled Cashew
Cups
- 1 3/4 cups salted cashews
- 2 tablespoons butter, melted
- 1/4 cup light corn syrup
- 28 caramel candies, unwrapped
- 2 tablespoons milk
- 1/3 cup bittersweet chocolate morsels
- Preheat oven to 350°F (180°C).
Lightly spray cups of a mini-muffin pan with nonstick cooking
spray. Finely chop cashews using a food chopper. Combine cashews,
butter and corn syrup in a bowl; mix well using a scraper. Using
a large measuring spoon (about 1 tablespoon), divide cashew mixture
evenly among cups of pan. Gently press tops of cashew mixture
with lightly floured rolling pin to flatten tops; bake 6 to 8
minutes or until edges are golden brown.
- Meanwhile, combine caramel candies and
milk in clean batter bowl. Microwave, uncovered, on HIGH 2 to
3 minutes or until melted and smooth, stirring every 30 seconds.
Remove pan from oven to a cooling rack. Gently press hot cashew
mixture again with tart shaper to form cups. Let stand 5 minutes.
Grasp edges of each cup and twist gently to loosen; remove cups
from pan.
- Divide melted caramel evenly among cups
using measuring spoon. Place chocolate morsels in a (1-cup) bowl;
microwave, uncovered, on HIGH 1 minute or until mostly melted,
stirring every 20 seconds. Spoon melted chocolate into resealable
plastic bag. Trim corner of bag with a knife; drizzle chocolate
over caramel. Serve warm or at room temperature.
Makes 24 candy cups.
Nutritional Information Per Serving (1
candy cup): Calories 130, Total Fat 8 g, Saturated Fat 2.5 g,
Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 16 g, Fiber 0 g,
Protein 2 g
Recipe and photograph provided courtesy
of PamperedChef.com; through ECES, Inc., Electronic Color Editorial
Services.
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