Milk Chocolate Cashew Clusters

1. 1

   Line a baking sheet with wax paper.

2. 2

   Coat it lightly with vegetable oil and set it aside.

3. 3

   Combine the chocolate, corn syrup, and water in the top of a double boiler.

4. 4

   Heat over boiling water, stirring occasionally until the chocolate has melted.

5. 5

   Add the cashews and stir to mix.

6. 6

   Drop the mixture by teaspoonfuls onto the wax paper.

7. 7

   Transfer the baking sheet to the refrigerator and chill for at least 45 minutes, until the chocolate coating on the nuts hardens.

8. 8

   Store the clusters in an airtight container in the refrigerator, where they will keep for up to 3 months.

* Per serving · 4 servings · Values may vary.

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