Cashew Caramel Yummies Recipes

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CASHEW CARAMEL FUDGE

Meet the Cook: A pretty plate of this yummy confection makes a great present! Cashews and caramel are such a delicious combination. I especially enjoy making this fudge for a holiday treat. Throughout the year, I do a lot of baking. Our four children are always ready with their appetites and opinions. -Cathy Grubelnik, Raton, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3 pounds.

Number Of Ingredients 8



Cashew Caramel Fudge image

Steps:

  • Line a 9-in. square pan with foil; butter the foil with 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the milk, sugar and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla., Pour into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 33mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

2 teaspoons plus 1/2 cup butter, softened, divided
1 can (5 ounces) evaporated milk
2-1/2 cups sugar
2 cups semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
24 caramels, quartered
3/4 cup salted cashew halves
1 teaspoon vanilla extract

GRANDMA'S CANADIAN CASHEW CARAMELS

My Canadian grandma makes these every year for Christmas. She lives in the States now and has to have the Roger's syrup shipped to her, but plain white granulated sugar can be used instead.

Provided by DEESE

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h35m

Yield 50

Number Of Ingredients 5



Grandma's Canadian Cashew Caramels image

Steps:

  • Lightly spray a 9x13 inch baking dish with butter flavored cooking spray. Arrange chopped cashews in the bottom of dish.
  • Combine brown sugar, golden syrup, sweetened condensed milk, and butter in a large, heavy bottomed saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • Pour caramel over top of cashews. Stir well. Use a heatproof rubber spatula to spread the mixture evenly in the dish; allow to cool for 1 hour. Cut cooled caramel into squares or roll into balls as desired.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 15.3 g, Cholesterol 7.5 mg, Fat 5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 2.1 g, Sodium 62 mg, Sugar 10.6 g

1 (9.25 ounce) container cashews, chopped
1 cup light brown sugar
1 cup golden syrup (such as Roger's®)
1 (14 ounce) can sweetened condensed milk
½ cup butter

CARAMEL CASHEW CLUSTERS

Several years ago, a co-worker came across candies like these in a store and asked if I could make them. After some trial and error, I came up with a winning recipe. -Karen Daniels, Jefferson City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 5



Caramel Cashew Clusters image

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.

Nutrition Facts : Calories 228 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

2 teaspoons butter
2 pounds milk chocolate candy coating, coarsely chopped, divided
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream

CASHEW CARAMEL YUMMIES

Make and share this Cashew Caramel Yummies recipe from Food.com.

Provided by MichelleMike

Categories     Bar Cookie

Time 40m

Yield 9 Yummies, 9 serving(s)

Number Of Ingredients 12



Cashew Caramel Yummies image

Steps:

  • Mix flour, baking powder, salt, eggs, sugar, brown sugar, and cashews together.
  • Turn mixture into a greased 9x9x2-inch pan.
  • Bake at 350°F for 20-25 minutes or until it springs back when poked.
  • Topping: Mix butter, cream, cashews and brown sugar.
  • Spread over hot baked mix.
  • Cover completely.
  • Place under a broiler for 1 minute until topping bubbles.

Nutrition Facts : Calories 266.8, Fat 10.1, SaturatedFat 3.4, Cholesterol 55.4, Sodium 272.6, Carbohydrate 41.3, Fiber 0.7, Sugar 29.5, Protein 4.5

3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1/2 cup salted cashews, chopped
2 eggs
2 tablespoons melted butter
1 1/2 tablespoons light cream
1/3 cup salted cashews, chopped
1/4 cup brown sugar

CASHEW CARAMEL YUMMIES

Number Of Ingredients 14



Cashew Caramel Yummies image

Steps:

  • Heat oven to 350°F. Grease 9-inch square pan. In large bowl, combine sugar, 1/2 cup brown sugar and eggs mix well. Stir in flour, baking powder, salt and 1/2 cup cashews. Pour batter into greased pan. Bake at 350°F. for 20 to 25 minutes or until light golden brown.Meanwhile, melt margarine in small saucepan remove from heat. Add remaining topping ingredients mix well. Immediately spread topping over baked bars. Broil about 6 inches from heat for 1 to 2 minutes or until bubbly and golden brown. Cool completely. Cut into bars. HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 bar): Calories 100 Protein 2g Carbohydrate 16g Fat 4g Sodium 45mgPICTURE: Clockwise from left: Cashew Caramel Yummies, Coconut Lemon Crescent Bars, Candy Bar BrowniesFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BARS
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped salted cashew nuts or peanuts
TOPPING
2 tablespoons margarine or butter
1/3 cup chopped salted cashew nuts or peanuts
1/4 cup firmly packed brown sugar
1 1/2 tablespoons half-and-half
..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

CASHEW-CARAMEL BROWNIES

Looking for a nutty chocolate dessert using Betty Crocker™ Supreme triple chunk brownie mix? Then check out this brownie recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 16

Number Of Ingredients 4



Cashew-Caramel Brownies image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
  • Make brownie batter as directed on box for cakelike brownies. Stir in 1/3 cup of the chopped cashews and the chopped candy bar. Spread in pan. Sprinkle remaining 1/3 cup cashews evenly over batter.
  • Bake 28 to 33 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 20 g, TransFat 0 g

1 box (17.8 oz) Betty Crocker™ Supreme triple chunk brownie mix
Water, vegetable oil and eggs called for on box for cakelike brownies
2/3 cup chopped salted roasted cashews
1 bar (1.76 oz) Milky Way™ candy, cut lengthwise in half, then chopped (about 1/3 cup)

CASHEW CARAMELS

These delicious homemade sweets, with toasted cashews and vanilla bean paste, make a great party nibble or edible gift

Provided by Jennifer Joyce

Categories     Buffet, Canapes, Treat

Time 35m

Yield Makes 35-40

Number Of Ingredients 7



Cashew caramels image

Steps:

  • Line a 20cm square tin with foil and rub generously with vegetable oil. Add half the cashews to the tin. In a saucepan, bring the butter, cream and vanilla to the boil, then remove from the heat.
  • In a large heavy-based saucepan, heat the sugar and syrup on a medium-low heat until it reaches 155C on a sugar thermometer. Do not stir or the sugar will crystallise. Turn off the heat and very carefully add to the cream mixture. Stir together and heat again until it reaches 125C on the thermometer. Remove from the heat and pour in the remaining nuts. Quickly pour into the tin, sprinkle over the salt and leave to cool.
  • When firm (after 3-4 hrs), cut into pieces -use a knife that has been dipped into boiling water. Wrap in baking parchment until ready to eat. Will keep for 2 weeks in an airtight tin.

Nutrition Facts : Calories 182 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

375g toasted cashews
125g butter
350ml double cream
1 tsp vanilla bean paste
400g golden caster sugar
250ml golden syrup
sea salt , for sprinkling

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