Preheat oven to 350°F (180°C).Lightly spray cups of a mini-muffin pan with nonstick cookingspray. Finely chop cashews using a food chopper. Combine cashews,butter and corn syrup in a bowl; mix well using a scraper. Usinga large measuring spoon (about 1 tablespoon), divide cashew mixtureevenly among cups of pan. Gently press tops of cashew mixturewith lightly floured rolling pin to flatten tops; bake 6 to 8minutes or until edges are golden brown.
Meanwhile, combine caramel candies andmilk in clean batter bowl. Microwave, uncovered, on HIGH 2 to3 minutes or until melted and smooth, stirring every 30 seconds.Remove pan from oven to a cooling rack. Gently press hot cashewmixture again with tart shaper to form cups. Let stand 5 minutes.Grasp edges of each cup and twist gently to loosen; remove cupsfrom pan.
Divide melted caramel evenly among cupsusing 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 resealableplastic bag. Trim corner of bag with a knife; drizzle chocolateover caramel. Serve warm or at room temperature.
Makes 24 candy cups.
Nutritional Information Per Serving (1candy cup): 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 courtesyof PamperedChef.com; through ECES, Inc., Electronic Color EditorialServices.
Chef Routhier at work in KINCARDINEIf the Caramel-Filled CashewCups recipe was useful and interesting, you can share it with your friends or leave a comment.