Caramel-filled Cashew Cups
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Ingredients
- 1 3/4 (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 cub (75 mL) bittersweet chocolate morsels
Instructions
- Preheat oven to 350°F (180°C). Lightly spray cups of mini muffin pan with nonstick cooking spray. Finely chop cashews. Combine cashews, butter, and corn syrup in a bowl. Mix well. Divide cashew mixture evenly among cups of pan. Gently press tops of cashew mixture to flatten tops; bake 6-8 minutes or until edges are golden brown.
- Meanwhile, combine caramel candies and milk in bowl. Microwave, uncovered, on HIGH 2-3 minutes or until melted and smooth, stirring every 30 seconds. Remove from oven to 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 microwavable bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds.