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1
Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
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2
Coat the foil with the butter.
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3
Set aside.
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4
In a 3-quart heavy-bottomed saucepan over medium-high heat, combine the sugar and the water and cook until the mixture begins to turn a rich golden brown (8 to 10 minutes).
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5
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
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6
In a 1-quart saucepan over medium heat, bring the cream to a boil.
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7
Immediately pour the hot cream into the caramel mixture and stir vigorously with a long-handled wooden spoon or heatproof spatula to dissolve any hard spots.
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8
Be careful when adding the cream; it will bubble vigorously.
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9
Remove the pan from the heat and blend in 1 pound of the chocolate in three stages until the mixture is smooth and creamy, stirring to melt the chocolate.
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10
Blend in the chopped cashews.
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11
Immediately turn the mixture into the prepared pan and spread it into the corners.
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12
Cover the pan with plastic wrap and chill in the refrigerator for 2 hours, or in the freezer for 30 minutes.
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13
Remove the candy from the pan by lifting out the foil; invert the candy onto a cutting board and gently peel the foil off the candy.
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14
With a large chefs knife, cut the candy evenly into 1-inch squares.
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15
Line 2 baking sheets with parchment or waxed paper.
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16
Melt and temper the remaining 1 pound chocolate (see pages 2530).
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17
Dip a candy square into the tempered chocolate, coating it completely.
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18
With a fork or dipper, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper.
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19
Repeat with the remaining squares.
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20
After dipping 4 squares, center a cashew half on each square before the chocolate sets up.
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21
Press lightly on the cashew so it will adhere.
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22
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
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23
When the caramel squares are set, place them in paper candy cups.
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24
In a tightly covered container wrapped in several layers of aluminum foil, the caramel squares will keep for 1 month in the refrigerator or 2 months in the freezer.
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25
The caramel squares are best eaten at room temperature.
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26
Substitute milk chocolate for the bittersweet chocolate.
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27
Substitute any nuts for the cashews.
