Cashew Turtles

Course: Cookies & Squares, Dessert, Desserts, Snack

Cuisine: American

Prep Time: 45

Total Time: 30

Servings:

Calories: 200kcal

Author: Deanna

These cashew turtles are sweet, delicious clusters of cashews and gooey caramel that have been enrobed in sweet, decadent chocolate.

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Equipment

Ingredients

9 oz cashews, raw or roasted approximately 1 1/2 cups
9 oz soft caramels like Kraft caramels, approximately 30 caramels
2 1/2 tbsp heavy cream
12-16 oz chocolate melting wafers or chocolate chips or chopped chocolate

Instructions

On a baking sheet lined with parchment paper or a silicone baking liner, make little piles of cashews (about one tablespoon each). Leave half an inch to one inch of space between them to allow the caramel and chocolate room to spread when it's added.
Place the caramels and cream in a large, microwave-safe bowl or the top of a simmering double boiler. Stir the caramels with the cream until they are melted and smooth. If using a microwave, use 20-second intervals and stir between each interval.
While the caramel is warm, pour approximately one tablespoon of caramel over each cashew pile.
Place the tray in the fridge or freezer for a few minutes to help the caramel set while you melt the chocolate.
Place the chocolate in a microwave-safe bowl or on top of a simmering double boiler and heat until melted and smooth. If using a microwave, use 10-second intervals stirring between each interval.
Remove the turtles from the freezer, drizzle chocolate over each caramel cluster, or dip them in chocolate to fully enrobe them.
If you want to decorate them, sprinkle them with sea salt, crushed nuts, or candy sprinkles before the chocolate has fully set.

Notes

If you don't have room to put the tray of turtles in the freezer between steps, you can let them sit on the counter; however, the freezer considerably reduces the time between steps. How long they take to set at room temperature will depend on the warmth of your home.

If you live in a cold climate, you can also cover and sit on the porch for a few minutes.

You can use chocolate chips or chopped chocolate instead of melting wafers if you prefer, but you may need to add 1-2 teaspoons of shortening to help it melt smoothly.

If you are simply drizzling the chocolate over the turtles, then 12 ounces of chocolate should be enough. If you want to enrobe them, you will need 16 ounces.

If you want to store these candies at room temperature for longer, I recommend fully enrobing them in chocolate. A full chocolate coating will help prevent the caramel from becoming too soft and sticking to the platter or the rest of the turtles.

You can use raw or roasted, whole, halves, or chopped cashews. Avoid salted cashews, as you never know how salted they are. Instead, sprinkle a bit of salt on top at the end.

Notes about melting the caramel: As the caramels warm, stir them occasionally (or between each microwave interval). You will begin to notice the cream starts changing colour as the caramels start to melt. Keep stirring. Eventually, the caramels will start to come together in a big sticky ball. As you continue to heat and stir, you will notice that the ball starts to separate and get stringy; this is when you know they are almost done. Keep stirring until the caramel has completely melted and is smooth and creamy.

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