Review: Clean Eating With A Dirty Mind | White Chocolate Caramel Cashew Clusters
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Salted Caramel Sauce
White Chocolate Caramel Cashew Clusters
Instructions
Salted Caramel Sauce
  1. In a medium-sized heavy-bottomed saucepan, combine the sugars, coconut milk, and butter. Over low heat, whisk gently in one direction so that the butter doesn’t separate, until the butter has melted, the sugar has dissolved, and the mixture is combined. Turn the heat up to medium and bring to a soft boil, then add the vanilla and salt and whisk until combined.
  2. Increase the heat to medium-high and bring the mixture to a full boil. Let boil for 2 minutes. Remove from the heat and whisk gently until it becomes a smooth liquid again. Place back over the heat and boil for an additional 2 minutes to thicken further. Remove from the heat and whisk until the mixture becomes a smooth liquid again. Repeat this process a total of four times. The caramel should be the consistency of thick soup.
  3. Let cool slightly and transfer to a jar. The caramel will continue to thicken as it cools. Refrigerate to cool and thicken completely, or freeze for extra-thick caramel. As the caramel comes back up to room temperature, it will begin to thin slightly and return to a pourable state. Store in the refrigerator or freezer in a covered container for up to 2 weeks.
White Chocolate Caramel Cashew Clusters
  1. Prepare the Salted Caramel Sauce. Transfer to a medium-sized mixing bowl and place in the freezer or refrigerator to thicken, about 15 to 20 minutes.
  2. Melt the white chocolate chips and coconut oil in a double boiler over low heat or in a heatproof bowl set over a pan of gently simmering water. Stir frequently using a rubber spatula until the chocolate and oil are completely melted and combined. Remove from the heat and set aside.
  3. Once the caramel sauce has thickened, stir the cashew pieces into the caramel, evenly coating them.
  4. To assemble: Line a 12-cup muffin pan with silicone baking cups or foil liners. Spoon the caramel-cashew mixture evenly into each cup, about halfway up the sides. Then spoon the melted white chocolate on top. Refrigerate or freeze for 20 minutes or until the white chocolate is set. Store any leftover cups in the refrigerator for up to 1 week.
Notes
To make this sauce dairy-free, use ghee rather than butter. If your butter or ghee breaks, it’s because the temperature changed too rapidly. Try to keep the boiling temperature at around 212°F (100°C), but not over 240°F (116°C), or the soft ball stage on a candy thermometer. It’s important that your ingredients come to temperature together. Stirring in only one direction will also help keep the butter from separating. You can save a separated caramel by whisking vigorously and then transferring it to a bowl. Place the bowl in the freezer and whisk every 10 minutes or so until the caramel comes together and firms up. As it gets colder, the butter will harden and become easier to mix in.
Are you in a hurry for thick caramel? Transfer the finished caramel to a small metal mixing bowl, throw it in the freezer, and stir occasionally until completely cool and thick, about 20 minutes. Variation: Browned Butter Salted Caramel Sauce. Before beginning the recipe, brown the butter following the method on page 360. Use a rubber spatula to transfer the browned butter to a medium-sized mixing bowl, scraping up the browned bits as well. Place the bowl in the freezer to harden for 15 to 20 minutes, then proceed with the recipe as written.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/blog/review-clean-eating-with-a-dirty-mind-white-chocolate-caramel-cashew-clusters/