Food recipes
Chocolate-Covered Cashews - Tenpenh Restaurant, Washington D. C.
Chocolate-Covered Cashews - Tenpenh Restaurant, Washington D. C. Ingredients: sugars, granulated water, bottled, generic salt, table nuts, cashew nuts, raw butter, without salt pascha, organic bitter-sweet dark chocol...
Chocolate-Covered Cashews - Tenpenh Restaurant, Washington D. C.
Ingredients:
sugars, granulated
water, bottled, generic
salt, table
nuts, cashew nuts, raw
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
cocoa, dry powder, unsweetened
Directions:
Line bottom of a shallow baking pan with parchment or wax paper.
Bring sugar, water, and salt to a boil in a 12" heavy skillet, stirring until sugar is dissolved.
Reduce heat and simmer syrup 2 minutes.
Put nuts in a large heatproof bowl, then add syrup and toss with a wooden spoon until nuts are coated and sugar begins to crystallize, about 3 minutes.
Return nuts to skillet and cook over moderate heat, stirring constantly, until sugar coating is golden and no longer crystallized, 5-8 minutes.
Remove from heat and stir in butter.
Spread nuts in 1 layer in baking pan and cool to room temperature, about 20 minutes.
When nuts are cool, transfer to a bowl, reserving baking pan with parchment.
Heat half of chocolate in a microwave-safe dish in microwave at 50% power until melted, checking frequently after 2 minutes.
Add remaining chopped chocolate to melted chocolate and stir until smooth, then pour over nuts and let stand, stirring occasionally, until chocolate is almost set, 20-25 minutes.
Sift 2 T cocoa powder over nuts and toss to coat.
Return nuts to parchment-lined baking pan, separating nuts with your hands, and let stand until chocolate is completely set, about 30 minutes more.
Toss nuts with remaining tablespoon cocoa powder.
Ingredients:
sugars, granulated
water, bottled, generic
salt, table
nuts, cashew nuts, raw
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
cocoa, dry powder, unsweetened
Directions:
Line bottom of a shallow baking pan with parchment or wax paper.
Bring sugar, water, and salt to a boil in a 12" heavy skillet, stirring until sugar is dissolved.
Reduce heat and simmer syrup 2 minutes.
Put nuts in a large heatproof bowl, then add syrup and toss with a wooden spoon until nuts are coated and sugar begins to crystallize, about 3 minutes.
Return nuts to skillet and cook over moderate heat, stirring constantly, until sugar coating is golden and no longer crystallized, 5-8 minutes.
Remove from heat and stir in butter.
Spread nuts in 1 layer in baking pan and cool to room temperature, about 20 minutes.
When nuts are cool, transfer to a bowl, reserving baking pan with parchment.
Heat half of chocolate in a microwave-safe dish in microwave at 50% power until melted, checking frequently after 2 minutes.
Add remaining chopped chocolate to melted chocolate and stir until smooth, then pour over nuts and let stand, stirring occasionally, until chocolate is almost set, 20-25 minutes.
Sift 2 T cocoa powder over nuts and toss to coat.
Return nuts to parchment-lined baking pan, separating nuts with your hands, and let stand until chocolate is completely set, about 30 minutes more.
Toss nuts with remaining tablespoon cocoa powder.