Chocolate salted caramel kisses

Method

1. Step 1

   To make the caramel cashews: In a medium heavy saucepan, stir the sugar and water over medium-high heat until the sugar dissolves, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar crystals. Then bring the sugar syrup to a boil, without stirring, and cook, brushing down the sides of the pan and swirling the pan occasionally to ensure the caramel cooks evenly, for about 8 minutes, or until the caramel is golden brown.

2. Step 2

   Remove the pan from the heat and mix in the cream; the caramel will bubble vigorously. Allow the caramel to cool for 15 minutes; it will thicken slightly.

3. Step 3

   Line two large baking trays with baking paper. Lightly spray the baking paper on one baking tray with cooking spray. Stir the cashews into the caramel to coat. Using two spoons, drop tablespoonfuls of the caramel-cashew mixture onto the sprayed baking tray, forming about 20 small mounds. Refrigerate for about 15 minutes, or until the clusters are cold and the caramel is somewhat firmer.

4. Step 4

   Meanwhile, to make the coating: Place the chocolate in a small heatproof bowl, set the bowl over a small saucepan of simmering water, and melt the chocolate, stirring often until smooth.

5. Step 5

   Remove the bowl from the heat.

6. Step 6

   Using a small metal spatula, lift one cluster from the baking tray and drop it into the melted chocolate, turning to coat completely. Using a fork, immediately lift the cluster out of the chocolate, gently shake the excess chocolate back into the bowl, and, using a second fork as an aid, place the kiss on the second prepared baking tray. Repeat with the remaining clusters and melted chocolate.

7. Step 7

   Refrigerate the caramel kisses for at least 10 minutes, or until the chocolate is cold and set. Transfer to an airtight container and return to the refrigerator until ready to serve.