Creamy, chewy, crunchy, and buttery cashew clusters covered in sweet caramel and salted chocolate. What I love most about these chocolate caramel cashew clusters is all the varying texture. We’ve got smooth and buttery cashews, chewy and thick caramel, sweet and fabulously creamy chocolate, then a slightly crunch from crumbled cashews and flecks of sea salt on top. They’ll only take about an hour of your time and most of that hour is letting the chocolate set on top. And the best part is that these chocolate caramel cashew clusters can be made ahead of time and frozen. They won’t lose their texture nor will their taste be compromised.
Makes about 35 clusters
INGREDIENTS
- 2 and 1/2 cups cashew halves
- 8 ounces chocolate, coarsely chopped
- sea salt for sprinkling
EASY CARAMEL
- 30 caramel squares, unwrapped)
- 1/3 cup heavy cream
DIRECTIONS
- Line two large baking sheets with parchment paper or silicone baking mats.
- Arrange 35 clusters of cashews each with 1-2 inches between them. Use about 11-12 cashew halves per cluster. Set a couple extra cashews aside if you have any. You can crush them up to sprinkle on top of the clusters in step 4.
- Place the caramels in a medium microwave-safe bowl. Pour cream on top and microwave for 3 minutes total, stopping and stirring every 20 seconds. It’s a lot of stirring, but it’s imperative to prevent the caramels from scorching. If the caramel seems too thick after 3 minutes, stir in 1-2 more Tablespoons of cream. Spoon 2 teaspoons of caramel onto the center of each cluster. Set aside as you melt the chocolate.
- Melt the chocolate in the microwave or use a double boiler. If using the microwave, place chocolate in a medium microwave-safe bowl and microwave for 1-2 minutes, stopping and stirring every 20 seconds until completely melted and smooth. Spoon melted chocolate on top of each cluster, then top each with any crushed cashews (from step 2) and a sprinkle of sea salt.
- Allow the chocolate to completely set in the refrigerator for 30 minutes before enjoying. Store leftover clusters in the refrigerator.
- Make ahead tip: Clusters can made ahead and frozen for up to 3 months. Simply thaw overnight in the refrigerator before serving.
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