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Caramel-Filled Cashew Cups recipe

Caramel-Filled Cashew Cups

Using finely chopped cashews to form thecrusts adds a nutty richness to these simple, yet decadent, treats.

Recipe: Caramel-Filled CashewCups

1 3/4 cups salted cashews2 tablespoons butter, melted1/4 cup light corn syrup28 caramel candies, unwrapped2 tablespoons milk1/3 cup bittersweet chocolate morsels

  • 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; through ECES, Inc., Electronic Color EditorialServices.

    Chef Routhier at work in KINCARDINE

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  • Comments



    Cookie cups made with rich cashew butter, crunchy chopped cashews and filled with a soft, gooey caramel. A decadent combination of flavors and textures. 


     was quick and easy, but a food processor will work as well. After I melted the caramel, I put it in a Ziploc bag and clipped the corner for an easy, less messy way to fill the cookie cups.

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