Salted Maple Cashew Clusters Recipe

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Things have been so busy lately. I don’t know if it’s just that it is the holidays or I have piled too much on my plate but I have been feeling a bit overwhelmed the last couple of weeks.

For the most part, I am pretty good with time management and organization but lately I just don’t have enough hours in the day and my to-do lists are getting longer and longer.

One thing I crossed off my massive, headache-inducing to do list the other day was, “make homemade candy for soccer coach”. This Friday is my sons last day of soccer after two sessions with the same (awesome!) coach and we wanted to make sure we brought something festive as a little way of saying thanks. Thanks for being patient, thanks for making toddler soccer fun and most of all, thanks for planting the early seeds of teamwork!

These Salted Maple Cashew Clusters are just that, easy to make and a completely kid-friendly kitchen project. I really hope Coach Kevin likes them because it was a serious challenge to keep them out of the hands of my son and husband the last couple of days!

Cashew Clusters Recipe from www.everydaymaven.comNOTES:

  • Here is an excellent piece on How and Why to Temper Chocolate courtesy of David Lebovitz.
  • I used Scharffen Berger 62% Semisweet Dark Chocolate Bars (4 of them since each one is 3 ounces). While it is Gluten Free, it is unfortunately not free of soy lecithin so use whatever chocolate you are comfortable with!
  • I like to use a double boiler to melt large amounts of chocolate to prevent burning.

Salted Maple Cashew Clusters Recipe
 
Prep:
Cook:
Total:
 
3 Points Plus Each based on Making 24 Pieces
Serves: 24
Ingredients
  • 2 cups raw whole cashews
  • 2 Tablespoons pure grade B Maple Syrup
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon coarse sea salt + more for finishing (see NOTES)
  • 12 ounces 62% Semisweet Dark Chocolate (see NOTES)
Instructions
  1. Begin by lining 2 baking sheets (1 large and 1 small) with parchment paper and set aside. Heat a large non-stick frying pan over medium heat. Once hot, add cashews and toast, turning frequently, until slightly brown and soft, about 10 to 12 minutes.
  2. Remove to a mixing bowl and toss with maple syrup, vanilla extract and ¼ tsp coarse sea salt.
  3. Transfer to small parchment lined baking sheet (in a single layer) and allow to cool completely, about 20 minutes.
  4. Once cool, begin melting chocolate. I like to break up the chocolate in the wrapper (less messy) and use a double boiler. You could use the microwave but I don't recommend it for this large of an amount of chocolate. See NOTES above for info on tempering.
  5. Transfer cooled cashews back into mixing bowl and pour melted chocolate over. Use a spatula to toss until well coated.
  6. Working quickly, use a tablespoon to measure heaps of the cashew-chocolate mixture onto the large parchment lined baking sheet. You should get approximately 24.
  7. Finish with a sprinkle of coarse sea salt and place in the freezer for 30 minutes to set the chocolate.
  8. Remove from freezer and allow to come to room temperature. As long as it's not too warm, these should be stable at room temperature. Store in a tin or airtight container and Enjoy!

Cashew Clusters Recipe from www.everydaymaven.com

Total Shares 667

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Comments

  1. says

    Alyssa,
    I’m wishing for another week or two until the middle of December, but that’s not to be. I did mix up 2 double batches of cookie dough today, so I feel like I’ve gotten a start on the holiday baking. And my “blogs to read” list is down to under 50, which is a a big help for my feelings of overwhelmedness.
    These look so delicious–I’m enjoying all the nut recipes.
    Thanks!
    kirsten@FarmFreshFeasts recently posted..Chicken Spaghetti PizzaMy Profile

    • EverydayMaven says

      The recipe makes 24 “large” (2 bites each) candies. You could always just make them smaller and wind up with close to 45!

  2. Lisa says

    I couldn’t wait to try these but I only had about 1 cup of raw cashews left in the house. I had lots of pecans so I toasted a cup of each and followed the rest of the recipe exactly. They are wonderful. I think I’ll be making these for gifts for my co-workers.
    Thanks.

  3. says

    You know what? I’ve been feeling the same way. I’ve always prided myself on being organized, and it’s not that I’ve lost that, it’s that I’m always feeling overwhelmed and slightly stressed. I hope it turns around after the holidays.

    However, I will take the time to make a batch of these. The whole family loves cashews, and I love the way you’ve coated them before adding to the chocolate. My mouth is watering.
    Heather // girlichef recently posted..Gingerbread Cinnamon Rolls {#GRAINHoliday giveaway}My Profile

  4. says

    Beautiful, Alyssa! I would be pouncing on a bowl of these instantly…I can imagine it was hard to keep little (and big!) fingers away from them. What a great gift idea. I usually make nuts or chocolate bark to give for holiday gifts and was just trying to decide which to do – your cashew clusters are the perfect answer!
    Hannah recently posted..Cranberry MalabiMy Profile

    • EverydayMaven says

      Me either! I had to package the majority of these up immediately because they were getting snatched left and right :)

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