Yield: 1 Servings
|3½ ounce||Milk chocolate, broken up|
|2 tablespoons||Light corn syrup|
|1 cup||Whole salted cashews|
Line a baking sheet with wax paper. Coat it lightly with vegetable oil and set it aside. Combine the chocolate, corn syrup, and water in the top of a double boiler and heat over boiling water, stirring occasionally, until the chocolate has melted. Add the cashews and stir to mix. Drop the mixture by teaspoonfuls onto the wax paper. Transfer the baking sheet to the refrigerator and chill for at least 45 minutes, until the chocolate coating on the nuts hardens. Store the clusters in an airtight container in the refrigerator, where they will keep for up to 3 months.
YIELD: 24 pieces
Recipe by: Homemade in the Kitchen Posted to EAT-L Digest 17 Jan 97 by Sean Coate <swcoate@...> on Jan 20, 1997.