Cashew Chocolate Spread (Cashewtella)

1. 1

   Heat the oven to 350u00b0 F. Spread the cashews in a medium baking dish, and toast in the oven until lightly browned, 10 to 15 minutes, shaking the pan every few minutes. Let cool completely.

2. 2

   In a blender or a food processor, combine the cashews and sugar and pulse to a powdery paste.

3. 3

   Heat an inch of water to a gentle simmer in the base of a double boiler. Set the top pan on the double boiler base, and add the chocolate to the top pan. When it's melted, turn off the heat. Whisk in the butter, a few pieces at a time. Then beat in the cream. Remove the top pan from the base and set it on a counter. Stir in the cashew mixture and the salt. Divide among two 8-ounce jars. Let cool, then seal, and chill. Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

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