Recipe - Milk Chocolate Cashew Clusters

3 One half ounce Milk chocolate, broken up
2 tablespoon Light corn syrup
One half tablespoon Water
1 cup Whole salted cashews

Line a baking sheet with wax paper. Coat it lightly with vegetable oil and
set it aside. Combine the chocolate, corn syrup, and water in the top of a
double boiler and heat over boiling water, stirring occasionally, until the
chocolate has melted. Add the cashews and stir to mix. Drop the mixture by
teaspoonfuls onto the wax paper. Transfer the baking sheet to the
refrigerator and chill for at least 45 minutes, until the chocolate coating
on the nuts hardens. Store the clusters in an airtight container in the
refrigerator, where they will keep for up to 3 months.

YIELD: 24 pieces
Recipe by: Homemade in the Kitchen

Posted to EATL Digest 17 Jan 97 by Sean Coate swcoate@PEGANET.COM on Jan
20, 1997.