Cashew Chocolate Spread (Cashewtella)

  • 2014-0819_chocolate-cashew-spread-080cup raw cashews
  • tablespoons sugar
  • ounces bittersweet chocolate, broken into small pieces
  • tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 3/8 teaspoons kosher salt
    1. Heat the oven to 350° 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. In a blender or a food processor, combine the cashews and sugar and pulse to a powdery paste.
    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.
    4. Makes about two 8-ounce jars