Holy moly, holy moly. I made candy! It wasn’t as hard as I thought it would be. When I realized I wanted to bring some Holiday inspired treats to my friends and family come Thanksgiving, I knew I had to bust into my pantry as soon as I could. Besides, you can absolutely never go wrong with mixing nuts and chocolate right? Is anyone a Reese’s lover? Soon after Halloween had ended, I noticed heaps of Reese’s everywhere from my office, to the doctor’s office and my friend’s homes. Did the Halloween Demons go around dropping off a lifetime supply of my favorite candy to everywhere I was visiting? It sure seemed that way. And I didn’t touch them because I knew the results would not be in my favor. After passing on the Reese’s at my friend’s house, I decided I wanted to try and create my own variation of the perfectly mastered candies.
My original plan was to do an almond butter and dark chocolate cup. I have had almond butter and chocolate together many times, and I knew it would be a big hit. Then, I opened the pantry and saw I had 7 or 8 varieties of other nuts I should probably dip into instead. Why not mixed THREE kinds of nuts into one chocolaty cup? I only had raw nuts available, which is why I toasted them for several minutes before incorporating them. However, I did leave the macadamia nuts raw because that’s the way I like them. You can do whatever you’d like– it depends on what your taste preference is. These candy cups are the perfect treat and will also serve well wrapped up in baggies for guests and/or work, friends and family gatherings. They should last in the refrigerator for at least a week, if not longer. Keep them in an air-tight container, and I dare you to try and make them last for more than a few days. I know mine wouldn’t, so I quickly gave them away before I had to admit to eating the whole batch.
Chocolate Cashew Butter Cups
|Cook Time||5 minutes|
|Prep Time||10 minutes|
- Line a mini cupcake pan with with 24 liners.
- Melt 1 1/4 cups of the chocolate chips. You can either use a double boiler or heat them in a bowl in the microwave for 45 seconds at a time, stirring after each interval. Drop 1 teaspoon of the melted chocolate into each liner. Now, smooth the chocolate up the sides of the liner either with a brush or the back of your spoon. Place the tray into the freezer for about 10 minutes.
- After 10 minutes is up, add 1 teaspoon of the cashew butter into each cup.
- Return the tray to the freezer. Heat a skillet over medium heat and toast the pistachios and macadamia nuts. Toss them over the heat for 3-5 minutes, until they turn slightly golden. Remove from heat.
- Grab a medium sized saucepan, and combine the coconut sugar and maple syrup over a medium-high flame. Bring the mixture to a boil, whisking constantly. Now, add the toasted nuts and continue cooking for another 3-5 minutes until the mixture reaches between 240 and 265 degrees Fahrenheit. Remove from heat and stir in the coconut oil and vanilla extract. Let the mixture cool for a few minutes.
- Take the tray out of the freezer, and distribute the mixture between the chocolate chips. Melt the remaining chocolate chips (another 1 1/4 cups) and cover the candy with it. Now, sprinkle the tops with some course sea salt or crushed nuts of your choice. Let them harden in the refrigerator for a few hours, and store in an air-tight container.