Chinese New Year Cashew Caramel Drop Cookies
The classic version of this recipe calls for peanuts, but a lot of ICers (and IBSers) are not able to eat peanuts. Personally I think that it is just as excellent, if not better, with cashews. These are a breeze to whip up and are great after an Asian meal or when you want to take an IC friendly cookie with you to a function.
Chinese New Year Cashew Caramel Drop Cookies
7 ¼ (about 210 grams) ounces of salted cashews
12 ounces (350 grams) of Kraft caramels, unwrapped
2 cups of chow mein noodles (make sure you use a variety that is safe to eat raw)
First line 2-3 baking sheets with wax paper or non-stick parchment paper. In a double boiler or a heatproof glass bowl over a pot of simmer water over medium heat, warm the caramels until they have just melted.
Next quickly stir in the cashews and chow mein noodles and remove from the heat.
Working quickly drop the mixture by tablespoons onto the lined baking sheets, leaving a little room between each drop cookie. Once you have used up all of the mixture place the trays in the fridge to cool until hardened.
Once hard the cookies will keep for up to a week in an airtight container, or you can freeze them for about a month in a freezer-safe container.
Makes approximately 4 dozen small drop cookies