Caramel Cashew Clusters

Ingredients

For the Caramel Cashew Clusters:

2 cups cashews (roasted and salted)

1 cup caramel pieces or soft caramel candies

2 tablespoons heavy cream or milk

1 teaspoon vanilla extract (optional)

For the Chocolate Coating:

2 cups milk or dark chocolate chips (or chocolate melting wafers)

1 tablespoon vegetable shortening or coconut oil (optional, for smoother melting)

Instructions

Prepare Cashews:

Arrange the cashews in clusters of about 4-5 nuts each on a baking sheet lined with parchment paper.

Melt Caramel:

In a microwave-safe bowl, combine the caramel pieces and heavy cream or milk.

Microwave in 30-second intervals, stirring in between, until the caramel is fully melted and smooth. Add the vanilla extract if using and stir.

Form Caramel Clusters:

Spoon a small amount of the melted caramel over each cashew cluster. Make sure the caramel coats the cashews enough to hold them together.

Let the caramel set slightly, cooling at room temperature or in the refrigerator.

Melt Chocolate:

In another microwave-safe bowl, melt the chocolate chips with the shortening or coconut oil, using the same 30-second interval method.

Coat Clusters in Chocolate:

Dip each caramel cashew cluster into the melted chocolate, ensuring it’s fully coated.

Using a fork, lift out the cluster, letting the excess chocolate drip off, and place it back on the parchment paper.

Let Set:

Allow the chocolate to set at room temperature or in the refrigerator.

Serve and Store:

Once set, serve your Caramel Cashew Clusters. They can be stored in an airtight container at room temperature or in the refrigerator.