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Caramel-Filled Cashew Cups

Caramel-Filled Cashew CupsUsing finely chopped cashews to form the crusts adds a nutty richness to these simple, yet decadent, treats.

Recipe Ingredients:

1 3/4 cups salted cashews
2 tablespoons butter, melted
1/4 cup light corn syrup
28 caramel candies, unwrapped
2 tablespoons milk
1/3 cup bittersweet chocolate chips

Cooking Directions:

  1. Preheat oven to 350°F (180°C). Lightly spray cups of a mini-muffin pan with nonstick cooking spray. Finely chop cashews using a food chopper. Combine cashews, butter and corn syrup in a bowl; mix well using a scraper. Using a large measuring spoon (about 1 tablespoon), divide cashew mixture evenly among cups of pan. Gently press tops of cashew mixture with lightly floured rolling pin to flatten tops; bake 6 to 8 minutes or until edges are golden brown.
  2. Meanwhile, combine caramel candies and milk in clean batter bowl. Microwave, uncovered, on HIGH 2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Remove pan from oven to a cooling rack. Gently press hot cashew mixture again with tart shaper to form cups. Let stand 5 minutes. Grasp edges of each cup and twist gently to loosen; remove cups from pan.
  3. Divide melted caramel evenly among cups using measuring spoon. Place chocolate chips in a (1-cup) bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate into resealable plastic bag. Trim corner of bag with a knife; drizzle chocolate over caramel. Serve warm or at room temperature.

Makes 24 candy cups.

Nutritional Information Per Serving (1/24 of recipe): Calories 130, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 16 g, Fiber 0 g, Protein 2 g.

Recipe and photograph provided courtesy of; through ECES, Inc., Electronic Color Editorial Services.