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Monster Chocolate Cashew Turtles

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“A new twist on an old favorite.”
READY IN:
40mins
YIELD:
12 turtles
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the first heavy cream in a small sauce pan.
  2. Bring to a simmer and remove from heat.
  3. Place chocolate chips in a stainless steel bowl.
  4. Pour hot cream over chocolate and stir with a rubber spatula.
  5. Place paper muffin cups into a muffin pan. Pour ganache into paper cups ¼ inch thick.
  6. Top with toasted cashews and cool in freezer.
  7. For the caramel:.
  8. Heat the second cream in a small pan up to the boil.
  9. Shut off heat and keep warm.
  10. In a large sauce pan, combine sugar water and lemon juice and cook to a medium caramel color. Be extremely careful -- this will be 'very hot'.
  11. Remove from heat and carefully add the hot heavy cream.
  12. Stir until a smooth caramel.
  13. Caution, use a cooking vessel much larger than necessary because the hot caramel will boil up and could splatter.
  14. Allow to cool to a honey like thickness.
  15. Spoon the caramel on top of the cashews. Place back in freezer for 15 minutes.
  16. Remove paper cups and place turtles on a wire rack.
  17. Melt dark chocolate and spoon over turtles.

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