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Cookbook: Caramel-Filled Cashew Cups
1¾ cups (425 mL) salted cashews
2 tbsp (30 mL) butter, melted
1/4 cup (50 mL) light corn syrup
28 caramel candies, unwrapped
2 tbsp (30 mL) milk
1/3 cup (75 mL) bittersweet chocolate morsels
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 tbsp), divide cashew mixture evenly among cups of pan. Gently press tops of cashew mixture with lightly floured rolling pin to flatten tops; bake 6-8 minutes or until edges are golden brown.
Meanwhile, combine caramel candies and milk in clean batter bowl. Microwave, uncovered, on HIGH 2-3 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.
Divide melted caramel evenly among cups using measuring spoon. Place chocolate morsels 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.
Yield: 24 servings
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