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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Thursday, December 8, 2016

White Chocolate Cashew Clusters

Does anybody know what time it is????????? It’s candy time!! That’s right….candy!! And one of THE best candy recipes I’ve ever come across is this little number. I can’t even remember where I got it, it’s been so long but I’ve been making it for years! On a scale of 1 – 10 in the ease of prep category…I’d say this is probably a 4 or a 5 for a first time candy maker but once you get the hang of it, it’s easy-peasy!

White Chocolate Cashew Clusters

1 cup cashews
½ cup sugar
1 teaspoon unsalted butter
6 ounces white chocolate

Toast cashews for 5 minutes in 350 degree oven. 

Reduce heat to 200 degrees to keep cashews warm. 

Place sugar in a small skillet and cook over medium heat until sugar begins to melt and turns golden and caramel-y….stirring constantly. 

Remove from heat. 

Add butter and stir, then dump in the cashews, stirring quickly. 

Working very quickly, form cashew clusters with 4 – 5 nuts, using a small greased spoon and fork. 

Cool completely then dip clusters in melted white chocolate. 

Let set until firm.

Makes 12 – 15 small clusters

* The reason the ingredient amounts are so small is because of the sugar. Once the sugar has caramelized, it sets up very quickly and becomes brittle, making it difficult…almost impossible to form the clusters. I’ve doubled this recipe but have had a second person working with me to make the clusters.


Here we go! 
Here we go! 

 The sugar starting to melt. It will clump up like this but the longer you cook it, the smoother it gets. 
The sugar starting to melt. It will 
clump up like this but the longer 
you cook it, the smoother it gets.

.See how it's caramelizing? Still a few sugar lumps but it's getting there! 
See how it's caramelizing? Still a few 
sugar lumps but it's getting there. 

 Done! Just the right color and texture. Don't overcook!! There's nothing worse than burnt sugar. Unless it's Creme Brulee!! Yum! 
Done! Just the right color and texture. 
Don't overcook!! There's nothing worse 
than burnt sugar.Unless it's Creme Brulee!! Yum!

 Our cashews all clustered up. Ready for the white chocolate. 
Our cashews all clustered up. 
Ready for the white chocolate. 
Cashew clusters all dipped and 
done and ready to eat.