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| Cashew Turtles |
Ingredients
4 tablespoons unsalted butter, cut up, plus more for pans
3 1/2 cups salted cashews, toasted
1 cup evaporated milk [not sweetened condensed milk]
1 cup light corn syrup
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 pound dark chocolate, chopped
1 tablespoon vegetable shortening
Method
Generously butter 2 baking sheets.
Arrange the cashews on the baking sheets in sunburst-shaped clusters of five
cashews each, leaving 2 inches of space between each set.
In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup,
and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4
tablespoons butter, and cook, stirring constantly, until it reaches 240 º, the Soft
Ball stage. Stir in the vanilla extract and remove from the heat. Let cool to 200 º.
Using a tablespoon, spoon caramel on top of each nut cluster and let set. [If the
caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly,
until it returns to the proper consistency].
To make the chocolate coating, in the top of a double boiler or in a metal bowl set
over barely simmering water, combine 6 ounces of the chocolate and the
shortening. Melt over low heat, stirring, until it reaches 116 º to 118 º, or feels
fairly warm but not hot to the touch.
Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue
stirring until the chocolate reaches 80 º or feels cool to the touch. Return to low
heat and cook, stirring, until the temperature rises to 85 º to 87 º, or feels
barely cool. Remove from the heat.
Drizzle 1 tablespoon of tempered chocolate over each caramel/nut cluster. Set
aside in a cool place to harden.
To store, put in an airtight container and leave at room temperature for up to 2
weeks; use waxed paper between the layers to prevent sticking.
4 tablespoons unsalted butter, cut up, plus more for pans
3 1/2 cups salted cashews, toasted
1 cup evaporated milk [not sweetened condensed milk]
1 cup light corn syrup
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 pound dark chocolate, chopped
1 tablespoon vegetable shortening
Method
Generously butter 2 baking sheets.
Arrange the cashews on the baking sheets in sunburst-shaped clusters of five
cashews each, leaving 2 inches of space between each set.
In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup,
and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4
tablespoons butter, and cook, stirring constantly, until it reaches 240 º, the Soft
Ball stage. Stir in the vanilla extract and remove from the heat. Let cool to 200 º.
Using a tablespoon, spoon caramel on top of each nut cluster and let set. [If the
caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly,
until it returns to the proper consistency].
To make the chocolate coating, in the top of a double boiler or in a metal bowl set
over barely simmering water, combine 6 ounces of the chocolate and the
shortening. Melt over low heat, stirring, until it reaches 116 º to 118 º, or feels
fairly warm but not hot to the touch.
Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue
stirring until the chocolate reaches 80 º or feels cool to the touch. Return to low
heat and cook, stirring, until the temperature rises to 85 º to 87 º, or feels
barely cool. Remove from the heat.
Drizzle 1 tablespoon of tempered chocolate over each caramel/nut cluster. Set
aside in a cool place to harden.
To store, put in an airtight container and leave at room temperature for up to 2
weeks; use waxed paper between the layers to prevent sticking.
