These irresistible Chocolate Drizzled Caramel Cashew Clusters make a mouthwatering addition to your candy menu. A drizzle of chocolate and a sprinkle of sea salt, adds the crowning touch. These caramel candies are simple to make and and fun to eat.
Chocolate Drizzled Caramel Cashew Clusters
I've been dipping fruit and nuts in buttery caramel for as long as I can remember. Much longer than I've been blogging about my kitchen adventures. At times, I make my own homemade caramel, and at times, I may indulge in a shortcut. This recipe is one such shortcut treat, and it's a time honored family favorite. These chewy caramel clusters taste and look far more fussy than they are to make, and I'm delighted to pass these along to you for your family to enjoy as well. Another fun salted caramel goodie to try, are these Salted Caramel Thumbprint Cookies from Real Housemoms.
Helpful Tips for Making Cashew Clusters
- It's more efficient to begin this recipe by unwrapping all of the caramels at one time so you can move quickly. Allow the clusters to sit until firm.
- Cashews are pricey but, this is no time to skimp. Use quality cashews for the best end result.
- After the clusters have set-up, melt the chocolate chips together with the vegetable shortening in a double boiler until completely smooth. If you don't have a double boiler, a small saucepan with simmering water, topped with a heat proof bowl will work perfectly. It's important to not let the water boil or touch the bottom of the bowl.
- Sprinkle the sea salt on top while the chocolate is still wet so it will adhere. You may omit the sea salt altogether, if desired.
- It's ideal to store these clusters refrigerated. I highly recommend that you Bring them to room temperature to soften prior to serving.
- Yield can vary depending on how generous you are when forming the cashew clusters.
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Helpful Kitchen Items:
Chocolate Drizzled Caramel Cashew Clusters
Servings: 20 Cashew Clusters
- 1 14 oz package caramels unwrapped
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- 2 cups roasted and salted cashews
- 1 cup milk chocolate chips
- 1 tablespoon solid vegetable shortening
- sea salt
- Line 2 baking sheets with wax paper. Lightly butter the wax paper or spritz lightly with cooking spray. Set aside.
- Place the unwrapped caramels into a heavy bottomed saucepan with ¼ cup heavy cream. Over medium-low heat, melt together stirring periodically, until the caramels have melted and is completely smooth.
- Remove from the heat and add the vanilla. Mix thoroughly.
- Return to the stove top, on the same burner with the heat turned off. Add the cashews and stir until completely coated.
- Spritz a tablespoon or a small ice cream scoop with cooking spray and begin to separate the mixture into clusters, placing onto the wax paper lined baking sheet. Work quickly.
- Allow the clusters to sit until firm.
- After the clusters have set-up, melt the chocolate chips together with the vegetable shortening in a double boiler until completely smooth.
- Drizzle over the clusters then sprinkle the tops with sea salt. Store refrigerated.
- Recommend: Bring to room temperature to soften prior to serving.
Serving: 1piece | Calories: 197kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 135mg | Potassium: 80mg | Fiber: 1g | Sugar: 17g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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I bought “Richardson’s Carmel” topping. I read somewhere, in another recipe, in order to use this topping vs unwrapped unwrapped Carmels to heat, as you’ve instructed, but not to add the cream/milk. Any thoughts on that? And if not I’m going to try it and I will let you know how I make out 🤗🤗
I've not tested that ingredient so, I'm afraid, I can't help.
I hope it worked well!😊
I think you made a mistake with unwrapped carmels, please clarify
I'm not sure what's confusing about that and no mistake. There's a brand of caramels that each piece comes wrapped in plastic wrap. They must be unwrapped.
Are these ok to gift or will they be a melted mess? Installs make a box of varied cookies for the neighbors so it wouldn’t be shipped but it may be out a while
These candies won't melt once cooled and set. If you plan on stacking them, place wax paper between layers to prevent them from sticking together.
I'm going to try using the crockpot method like the crockpot peanut clusters - that way the carmel wont cool and set as quickly like it does in saucepan----- since I've started making the penut clusters in the crock pot I'll never go back to saucepan and double boiler method - I'm thinking the process would work much the same for these - the caramel and cashew would just be the next tasty step up - Big Smile, can't wait to try it
I'm sure peanuts would be tasty.
Being on a budget am wondering how this would taste with peanuts instead of cashews.
Im gonma try this except make my own caramel with real butter and brown sugar. I've started adding caramel to so many desserts ....my family will love this cashew candy receipe. Thanks 😉
I haven't used it for this specific purpose, but, I believe it would work.
Do you think coconut oil woulf work ok? I have just started using it instead of shortening and do not have a lot of expetience yet.
You are so right, thank you, fixed!!
Thank you Melissa for this easy and oh so yummy sweet & salty recipe! Just a quick note - you meant to write for the last step melt shortening with chocolate chips but put melt the chocolate together with chocolate chips in a double boiler, you may want to fix. Merry Christmas!