If you decided to use the microwave, melt the mixture on HIGH. (This will take approximately 80 seconds. Chips do retain their shape in the microwave, even after being melted, so let the bowl sit inside the microwave for approximately 1 minute before you try to stir the mixture smooth. If you cannot stir the mixture smooth, heat it on HIGH again in 20-second increments followed by a standing time of 1 minute, until the mixture can be stirred smooth.)

When your mixture has melted smoothly, give it a final stir and then set it on top of a cold stovetop burner or on a thick towel on the kitchen counter to cool.

Let the mixture cool for 1 minute, and then mix in the butter, vanilla extract, and salt. (Don’t add the chopped cashews yet—they’re for later when you make the candy rolls.)

Hannah’s 3rd Note: The week before the last Christmas, Lisa and I worked late making candy at The Cookie Jar. I was so tired that after I’d melted the chip mixture and let it cool on the counter for a minute, I dumped in the chopped cashews by mistake. I must have groaned out loud, because Lisa came over to look. She told me that was okay, got out a pan, lined it with foil, sprayed the foil with Pam, and put my mistake into the pan. It turned out to be all right after all. We kept it in the walk-in cooler overnight and the next morning we could cut it into pieces like fudge!

Put the saucepan or bowl in the refrigerator and chill the candy for 30 to 40 minutes.

Take the mixture out of the refrigerator and divide the candy in half. Place each half on a two-foot-long (24 inches) piece of wax paper.

Shape each half of the mixture into a roll with your fingers that’s approximately a foot and a half long (18 inches) and about 1 and ½ inches thick.

Sprinkle the chopped cashews over the pieces of wax paper.

Roll the candy logs in the chopped cashews, coating them as evenly as you can. Press the cashews in slightly so that they’ll stick to the outside of the rolls.

Wrap the finished logs in clean wax paper, twist the ends closed, and place them in the refrigerator for at least 2 hours to harden.

Hannah’s 4th Note: You can store these candy rolls in the refrigerator for longer, if you don’t want to serve them that day. Just take them out when you need them.

Cut your Cashew Candy Rolls into half-inch slices with a sharp knife. If the knife gets sticky, wash off the blade with cold running water, dry it off on a clean dishtowel, and resume cutting your candy.

Yield: Makes about 48 slices of delicious candy.

Chapter Thirteen

Chapter Thirteen