These irresistible Chocolate Drizzled Caramel Cashew Clusters will 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.
Easy Chocolate Drizzled Caramel Cashew Clusters Recipe
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. How to make simple Caramel Cashew Cluster Candy:
- Caramel – One 14 ounce of Kraft caramels, unwrapped.
- Cream – Heavy cream.
- Flavoring – Vanilla extract.
- Nuts – Salted cashew halves and pieces.
- Chocolate Drizzle – Milk chocolate chips and solid vegetable shortening.
- Sea salt.
How to Make the Best Chocolate Drizzled Caramel Cashew Clusters Recipe
- Ingredients you’ll need to make homemade Caramel Cashew Clusters: Salted cashews, Kraft caramels, coarse sea salt, heavy cream, vanilla extract, milk chocolate chips, solid vegetable shortening and sea salt.
- Kitchen tools you’ll need: A heavy bottomed saucepan, measuring cups and spoons, large heat safe spatula or spoon for stirring, sharp knife and chopping board or nut chopper, double boiler, small scoop or two tablespoons for forming the clusters, and wax paper or parchment paper lined sheet pans.
- I recommend using cashew halves and pieces for this recipe and not chopping them finely.
- The hardest part of using those cute little Kraft caramels is unwrapping them. Due to this, 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.
- Sea salt pairs so well with caramel and chocolate. You can omit it, if that’s your preference.
- Cashews are admittedly pricey, but this is no time to skimp. Use quality cashews for the best end result. I LOVE the ones at Costco but you can use your favorite brand.
- You can use milk chocolate chips or semi sweet chocolate chips for the melted chocolate drizzle.
- Vegetable shortening will thin the chocolate and comes with the bonus of remaining stable at room temperature. If you have an aversion to using it, you could replace it with coconut oil.
- 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.
- Should you choose 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.
- Store Chocolate Drizzled Caramel Cashew Clusters in an airtight container at room temperature for up to 2 weeks.
More Easy Candy Recipes to Make
- Sweet and Salty Crockpot Candy is a holiday must-make.
- Light and airy Southern Divinity Candy.
- Easy S’mores Candy Bark can be broken into any size pieces that you like.
- Easy Honeycomb Recipe melts in your mouth.
- Toffee Peanut Clusters are impossible to resist.
- Bourbon Pecan Pralines are a NOLA favorite.
- Homemade Gumdrops from Mom on Timeout.
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Helpful Kitchen Items:
Chocolate Drizzled Caramel Cashew Clusters
- 1 14 oz package caramels unwrapped
- 1/4 cup heavy cream
- 1 tsp pure vanilla extract
- 2 cups roasted and salted cashews
- 1 cup milk chocolate chips
- 1 Tbsp 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 1/4 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 Tbsp 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 in an airtight container at room temperature or chilled for up to 2 weeks. (If chilled, bring to room temperature prior to serving.)