Food recipes
Chocolate Cashew Coconut Clusters
Chocolate Cashew Coconut Clusters Ingredients: nuts, cashew nuts, raw candies, semisweet chocolate shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) Directions: Preheat the oven to 325...
Chocolate Cashew Coconut Clusters
Ingredients:
nuts, cashew nuts, raw
candies, semisweet chocolate
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat the oven to 325F.
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 semi-sweet 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 wax 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.
Ingredients:
nuts, cashew nuts, raw
candies, semisweet chocolate
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat the oven to 325F.
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 semi-sweet 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 wax 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.