Chocolate Drizzled Caramel Cashew Clusters
Servings 20 Cashew Clusters
Calories 197kcal
Ingredients
- 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
Instructions
- 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.)
Nutrition
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