Cashew Confections

Cashew Confections

For an elegant treat that is sure to be admired, Cashew Confections are the perfect choice.  A sweet and nutty filling is rolled into balls and dipped in dark or light chocolate, then topped with nuts or sprinkles.

They will keep for weeks in an airtight container in the refrigerator–but they will probably disappear much more quickly than that!  The recipe makes “two-bite” size candies.  If you are making them for a formal occasion, you will want to make them smaller…just right for popping in the mouth before they melt on the fingers.

If you don’t have a food processor, you can use a blender or use purchased cashew butter.  If you are using commercial cashew butter, reduce the oil in the recipe by half and add a little salt if necessary.

CASHEW CONFECTIONS

Makes 18-20 “two-bite” candies or 36-40 “one-bite” candies

6 ounces roasted and salted cashews

3 tablespoons peanut oil (or other cooking oil)

1 teaspoon vanilla

1 cup powdered sugar

10-12 ounces chocolate – dark or light (see note)

1. In a food processor, grind the cashews and oil together for approximately 30 seconds. This will leave tiny chunks of cashew in the mixture for texture.  If you want a smooth center, process it longer.

1. Add the vanilla and powdered sugar and process until completely mixed. Make sure to scrape the bowl of the food processor once or twice.  Mixture will look crumbly, but will hold together when squeezed.
2. Roll into balls. For larger candies, use one level tablespoon of mixture for each. For smaller candies use 1 1/2 teaspoons for each.

1. Chill balls for 30 minutes.
2. Melt the chocolate in a small bowl in the microwave at 15 second increments, stirring well each time. Use a dry bowl and spatula, and heat just until all of the chocolate is melted.
3. Dip each ball into the chocolate using a fork. Tap the fork on the side of the bowl, allowing the excess chocolate to drip through the tines. Slide onto a wax-paper lined baking sheet and add topping immediately. If the chocolate gets too thick while dipping, return it to the microwave for 10 seconds and stir well. Repeat until all balls are covered with chocolate.
4. Chill until the chocolate is firm, and serve.

Note: Dark chocolate is a little easier to use for dipping, but either will work well. This is actually more chocolate than you will use, but it’s necessary to be able to dip each candy down into the melted chocolate. Spread leftover chocolate onto waxed paper and chill until firm. Chop up and refrigerate in an airtight container for use in cookies or muffins!

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