Next, fold in the cashews. I opted to use salted roasted peanuts as they have a more strong, nutty flavor, and the bit of salt counters the sweetness of the chocolate.
No fancy equipment here, simply use a large soup spoon to portion out the clusters onto a parchment-lined baking sheet. If the shape looks lumpy, it’s perfectly fine, after you scoop out the cluster you can adjust the shape afterward. Here, this recipe made sixteen large clusters, but if you wanted a smaller bite, you could easily reduce the size.
You’ll want to let the clusters set up a bit before doing the final chocolate drizzle.
The finished product? A hundred percent addictive. The cashews are slightly salty, while the white chocolate coats the tongue with a creamy sweetness. Accents of chocolate stripes make for a developed chocolate flavor that has a slightly deeper contrast from the white chocolate. Creamy, crunchy, salty, and sweet, this candy satisfies that sugar hit in the best possible way.
Ingredients
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