Chocolate caramels with cashews are dipped in bittersweet chocolate for a very chocolaty and nutty candy. These are my husband’s favorite caramel candies.

　　

Ingredients

64 1-inch squares

　　1 tablespoon unsalted butter, softened

　　2/3 cup sugar

　　2 tablespoons water

　　3/4 cup whipping cream

　　2 pounds bittersweet chocolate, finely chopped

　　3/4 cup lightly toasted, finely chopped cashews, plus 64 cashew halves, lightly toasted

　　

Step 1

Line an 8-inch-square baking pan with aluminum foil that extends over the sides. Coat the foil with the butter. Set aside.

　　

Step 2

In a 3-quart heavy-bottomed saucepan over medium-high heat, combine the sugar and the water and cook until the mixture begins to turn a rich golden brown (8 to 10 minutes). Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.

　　

Step 3

In a 1-quart saucepan over medium heat, bring the cream to a boil. Immediately pour the hot cream into the caramel mixture and stir vigorously with a long-handled wooden spoon or heatproof spatula to dissolve any hard spots. Be careful when adding the cream; it will bubble vigorously.

　　

Step 4

Remove the pan from the heat and blend in 1 pound of the chocolate in three stages until the mixture is smooth and creamy, stirring to melt the chocolate. Blend in the chopped cashews.

　　

Step 5

Immediately turn the mixture into the prepared pan and spread it into the corners. Cover the pan with plastic wrap and chill in the refrigerator for 2 hours, or in the freezer for 30 minutes.

　　

Step 6

Remove the candy from the pan by lifting out the foil; invert the candy onto a cutting board and gently peel the foil off the candy. With a large chef’s knife, cut the candy evenly into 1-inch squares.

　　

Step 7

Line 2 baking sheets with parchment or waxed paper. Melt and temper the remaining 1 pound chocolate (see pages 25–30). Dip a candy square into the tempered chocolate, coating it completely. With a fork or dipper, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper. Repeat with the remaining squares. After dipping 4 squares, center a cashew half on each square before the chocolate sets up. Press lightly on the cashew so it will adhere. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. When the caramel squares are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the caramel squares will keep for 1 month in the refrigerator or 2 months in the freezer. The caramel squares are best eaten at room temperature.

　　

VARIATIONS

Step 8

Substitute milk chocolate for the bittersweet chocolate. Substitute any nuts for the cashews.

　　Truffles, Candies, and Confections