Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Results 1 to 24 of 24

Thread: Watson's Christmas Cashew Caramels

  1. #1
    Super Member Watson's Avatar
    Join Date
    Dec 2015
    Location
    Ontario, Canada
    Posts
    2,344

    Watson's Christmas Cashew Caramels

    I mentioned these in the "The Person Under Me" thread and received requests and private messages for the recipe, so here goes. I only make these at Christmas as the cooking/wrapping is a lot of work, but they are worth it.

    If you haven't made candy before, this is a good recipe because I have never had these not turn out.

    1 cup butter ( I use salted)
    2 1/4 cups packed light brown sugar
    1 can sweetened condensed milk (1 1/4 cups)
    1 cup light corn syrup (If you don't use the clear stuff they turn out really dark.)
    1 tsp vanilla
    2 cans (I'd say it was 8-10 oz, but I don't have it in front of me.) cashews pieces, salted. Really, however much you want. I like mine buried on the bottom of the caramel for the most part.

    Line 2 jelly roll pans with aluminum foil, wrapping around the edges so it is secure.
    Butter evenly all over or you will never get the caramel off of it.

    Shake your jar of nuts to shake up the salt off the bottom, then spread a layer of nuts across the 1st pan and about 1/2 way the second pan.

    In a heavy bottomed, large saucepan, melt butter, stir in brown sugar, sweetened milk and corn syrup. Mix well. The butter won't all mix in at this point. It's OK.

    Clip on candy thermometer so it doesn't touch the bottom.

    Cook over medium heat, stirring pretty much the entire time right down to the bottom, so it doesn't burn on the bottom, until it reaches 248 degrees. Firm Ball stage. It should boil steadily 15-20 minutes to get to this stage. (Could go quicker, depending on how heavy your saucepan is.)

    A note to those who haven't made candy....the temperature will hang out at 225/230 for what seems like a long time and then it will go up quickly, so you have to watch it.

    Remove from heat, stir in vanilla. Be careful because it will spit when the vanilla hits it.

    Quickly pour mixture over cashews to cover. If it seems like you have extra, pour that over one end of the extra pan to keep it thick enough to make more caramels. You can see from the picture below that I got about a pan and a half, although I didn't have an extra jelly roll pan so I used a cake pan. Don't try to scrape the bottom of the pan really hard...there will be darkened bits on it and it will just make your caramels unattractive.

    Immediately put hot water and detergent in your pot along with your utensils so the caramel doesn't harden on them.

    Cool and cut into 1" squares.

    I wrap them in candy foils that I get from the cake decorating store (minus the papery piece that sometimes comes with them.) But, I've also used cut up pieces of aluminum foil. I usually let them set a couple of days, uncovered before I start to wrap them.

    This seems like a lot of instructions, but it is quite an easy recipe. As a chef, I tend to give a lot of detail.

    Any questions, let me know.

    Here's what I got out of one recipe last year....Name:  caramels.jpg
Views: 939
Size:  402.2 KB

    Watson

  2. #2
    Power Poster
    Join Date
    Mar 2011
    Location
    Ontario, Canada
    Posts
    33,539
    ​Everything is better with butter! Yummy!

  3. #3
    Power Poster
    Join Date
    May 2008
    Location
    MN
    Posts
    21,713
    I think the detail with your instructions is very helpful.

    These sound good!

  4. #4
    Senior Member TheMerkleFamily's Avatar
    Join Date
    Jun 2017
    Location
    Northern Neck of Virginia
    Posts
    526
    Oh that looks delicious! Will be saving this and hopefully find time to make a batch soon!

    Thanks for sharing

    Christine
    Christine
    In my dream world.... fabric is free and quilting makes you thin!

  5. #5
    Super Member SusieQOH's Avatar
    Join Date
    Jul 2017
    Location
    Central Ohio
    Posts
    8,029
    Watson, no reason you can't use a different nut, is there?
    This looks heavenly, thank you ! (but I don't like cashews)

  6. #6
    Super Member
    Join Date
    May 2008
    Location
    Silicon Valley in CA
    Posts
    1,780
    Thanks for the recipe. I am going to give it a try.

  7. #7
    Senior Member Darcyshannon's Avatar
    Join Date
    Nov 2017
    Location
    Portland, OR
    Posts
    931
    Yum. I will try these this Christmas as gifts.

  8. #8
    Super Member luvstoquilt's Avatar
    Join Date
    Feb 2011
    Location
    Yorkville, IL
    Posts
    5,429
    Blog Entries
    3
    That looks yummy. I make “Roswell Fours”. Much the same but dipped in chocolate and pecans rather than cashews. It is a bit of work but fun to gift.
    "You must do the thing you think you cannot do"....E. Roosevelt

    Sharon
    Yorkville, IL

  9. #9
    Super Member Watson's Avatar
    Join Date
    Dec 2015
    Location
    Ontario, Canada
    Posts
    2,344
    Susie, I don't see why you couldn't use different nuts. Just make sure the pieces aren't too big.

    Watson

  10. #10
    Member
    Join Date
    Oct 2014
    Location
    Georgia
    Posts
    4
    These look positively yummy! I'll give them a try this year. Thanks for posting.

  11. #11
    Power Poster Mariposa's Avatar
    Join Date
    Jul 2010
    Location
    Eastern Washington
    Posts
    28,992
    Looks so yummy! Thanks for the detailed recipe.
    Be a blessing to others, as you may entertain angels unaware!

  12. #12
    Super Member
    Join Date
    Jul 2010
    Location
    Flagstaff, Arizona
    Posts
    5,093
    Thanks for the recipe. I think I might try these and when wrapped individually put them into a pretty jar and give to neighbors.

  13. #13
    Super Member lawsonmugs's Avatar
    Join Date
    Jan 2010
    Location
    missouri
    Posts
    9,885
    I was one of the ones that PM'd you. Thank You so much for taking the time to share this recipe . It sounds so good. I love making new Christmas candies and cookies.
    Mary

  14. #14
    Senior Member
    Join Date
    Aug 2015
    Location
    Central Texas
    Posts
    919
    Oh my those look decadent and I LOVE cashews and chocolate and the caramel. HAS to be good.

  15. #15
    Junior Member awf60's Avatar
    Join Date
    Nov 2010
    Location
    Wyoming
    Posts
    273
    Thank you for this recipe! I'm excited to try it.

    Does anyone know how to bookmark a post so you can find it again?

  16. #16
    Super Member madamekelly's Avatar
    Join Date
    Jul 2010
    Location
    Central Willamette Valley, Oregon, USA
    Posts
    7,473
    Blog Entries
    1
    Quote Originally Posted by SusieQOH View Post
    Watson, no reason you can't use a different nut, is there?
    This looks heavenly, thank you ! (but I don't like cashews)
    I want to try it with pecans, ooh or macadamia nuts.
    If you always do, what you have always done, The results never change. Change is the wings you give yourself.

  17. #17
    Senior Member
    Join Date
    Sep 2010
    Location
    Southern, Utah
    Posts
    972
    My mouth is watering just looking at that goodness. Will have to try this one.
    SEW MUCH FUN!

  18. #18
    Senior Member
    Join Date
    Jun 2017
    Location
    Southern Idaho
    Posts
    793
    Oh, I will have to add these to my candy making this year! Always fun to try something new. Thanks for posting such a detailed recipe.
    Some people know how to put a blessing into any situation!

  19. #19
    Super Member SusieQOH's Avatar
    Join Date
    Jul 2017
    Location
    Central Ohio
    Posts
    8,029
    Watson, I showed this to my husband, who is a food chemist and a serious foodie. We printed it out and he told me that the recipe is almost identical to his popcorn balls. They are so good they should be banned from the house! They are seriously to die for.
    We're going to make your recipe for the kids- can't wait! Thanks again.

  20. #20
    Senior Member Darcyshannon's Avatar
    Join Date
    Nov 2017
    Location
    Portland, OR
    Posts
    931
    Quote Originally Posted by SusieQOH View Post
    Watson, I showed this to my husband, who is a food chemist and a serious foodie. We printed it out and he told me that the recipe is almost identical to his popcorn balls. They are so good they should be banned from the house! They are seriously to die for.
    We're going to make your recipe for the kids- can't wait! Thanks again.
    I adore popcorn balls. Haven’t had in a long time.

  21. #21
    Super Member
    Join Date
    May 2017
    Location
    Sunny Florida
    Posts
    1,254
    Looks delicious! I wish we had a smell button here on QB. This is a definite recipe that I am going to try this year.

  22. #22
    Junior Member
    Join Date
    Jan 2016
    Location
    In the desert,US
    Posts
    121
    I would like to know if the non-stick aluminum foil would be of any advantage. TIA

  23. #23
    Junior Member
    Join Date
    Mar 2013
    Location
    Wisconsin
    Posts
    122
    My recipe is similar. I use an 8 x 8 buttered silicon pan . Caramels pop right out. Also warp in wax paper pieces.

  24. #24
    Super Member Watson's Avatar
    Join Date
    Dec 2015
    Location
    Ontario, Canada
    Posts
    2,344
    Chris...I've never seen those. I would still butter it.

    Eisy.... A silicone pan would be great for these. I'd be hesitant to wrap these in waxed paper. Maybe it would work fine but I think I'd stick with foil, myself.

    Watson

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.