If you’ve ever walked into a candy shop and caught that sweet, nutty aroma of caramel and chocolate swirling in the air — you know the kind that makes you instantly crave something rich and crunchy — then you’re going to love these Cashew Caramel Clusters.
This recipe is one of my go-to candy creations whenever I want to impress guests or whip up a batch of homemade sweets that look (and taste) store-bought. But here’s the thing: they’re surprisingly easy to make at home! You don’t need a candy thermometer, fancy molds, or years of confectionery experience. Just roasted cashews, soft caramel, and glossy melted chocolate — that’s all you need to make pure candy bliss.
Why You’ll Love This Recipe
Cashew Caramel Clusters are the definition of simple meets spectacular.
The combination of buttery caramel, salty roasted cashews, and smooth chocolate hits every flavor note — sweet, salty, crunchy, creamy — all in one bite.
They’re the kind of candy that makes people go, “Wait, you made these yourself?”
Here’s why I adore them:
- Perfect balance of crunch and chew.
- Great for gifting during the holidays.
- Stays fresh for weeks (if they last that long!).
- Ideal recipe for beginners who want to try homemade candies.
Whether you’re a seasoned candy maker or a curious home baker, this recipe delivers that nostalgic, cozy feeling of classic candy desserts — without any fuss.
Ingredients
Here’s what you’ll need to make these irresistible clusters:
- 2 cups roasted cashews (lightly salted works best)
- 1 cup soft caramel candies (unwrapped)
- 2 tablespoons heavy cream
- 2 cups semi-sweet chocolate chips (or milk chocolate if you prefer sweeter)
- 1 teaspoon coconut oil or butter (for smooth melting)
- Sea salt flakes (optional, but so good)
You can use store-bought caramels or make your own homemade caramel if you’re feeling fancy. Either way, the buttery texture and nutty crunch from the cashews are what make these clusters stand out.
How to Make Cashew Caramel Clusters
Step 1: Prep the Cashews
Spread your roasted cashews on a parchment-lined baking sheet.
Try to form little piles — about 4 to 5 cashews per cluster. This will help keep your candies uniform in size.
Step 2: Melt the Caramel
In a microwave-safe bowl, combine the caramels and heavy cream. Heat in 20–30 second intervals, stirring in between until smooth and creamy. Don’t rush this part — caramel can scorch quickly.
Step 3: Add the Caramel
Using a spoon, drizzle a bit of caramel over each cashew pile. You want the caramel to settle and glue the nuts together. Let them sit for about 10–15 minutes until they firm up slightly.
Step 4: Coat with Chocolate
Melt the chocolate chips with coconut oil in the microwave, stirring until glossy and smooth.
Dip each caramel cluster into the melted chocolate using a fork, or spoon the chocolate over the top for a rustic look.
Step 5: Finish and Chill
Sprinkle with a pinch of flaky sea salt (trust me, it elevates the flavor).
Pop them in the fridge for 20–25 minutes or until the chocolate sets.
And that’s it — your homemade Cashew Caramel Clusters are ready to enjoy!
Recipe Tips & Variations
- Use Different Nuts: Try peanuts for a twist on peanut clusters or pecans for a southern candy flair.
- Go Dark: Use dark chocolate for a bolder flavor that balances the sweetness of the caramel.
- Add Texture: Mix in crushed toffee bits or a drizzle of white chocolate for extra pizzazz.
- Make It Festive: Wrap these clusters in cellophane bags with ribbons for easy Christmas gifts.
Pro tip: If you’re making these for a holiday candy tray, stack them with fudge squares and chocolate truffles — the color contrast looks stunning!
Storage and Serving
Store your clusters in an airtight container at room temperature for up to 2 weeks or refrigerate them for up to a month.
If you live in a warm climate, it’s better to refrigerate so the chocolate doesn’t soften.
To serve, bring them back to room temperature before eating — the caramel softens beautifully, and the texture becomes divine.
They’re perfect for movie nights, gifting, or those late-night “I need something sweet” moments.
Why Cashew Clusters Are Worth Making
Candy-making often feels intimidating, but this recipe is pure simplicity. You’re not making brittle or tempering chocolate here — you’re layering textures and letting time (and your fridge) do the work.
Cashew Clusters hit that sweet spot between candy and dessert. They’re a little fancy but still cozy. They look beautiful on a platter, yet they take less effort than baking a batch of cookies.
And let’s be honest — who can resist that caramel pull when you break one apart?
Cashew Caramel Clusters for the Holidays
Every year around Christmas, I make a big batch of these clusters and pack them into small tins for friends and family. They’ve become somewhat legendary in my circle.
If you’re planning a homemade candy spread, these pair wonderfully with:
- Chocolate Toffee Cashew Clusters
- Caramel Cashew Clusters Recipe variations (try adding pretzel pieces!)
- Peanut Clusters for a classic touch
These candies scream festive charm — glossy, rich, and oh-so-satisfying.
Cashew Caramel Clusters
Ingredients
Method
- Line a baking sheet with parchment paper. Arrange small piles of 4–5 roasted cashews on the sheet. These will be the base for each cluster.
- Place the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat for 20–30 seconds at a time, stirring between intervals until the caramel is melted and smooth.
- Spoon a small amount of melted caramel over each pile of cashews, making sure it coats and holds them together. Let them cool for about 10–15 minutes until slightly firm.
- In a separate bowl, melt chocolate chips with coconut oil. Microwave in short bursts, stirring until the chocolate is glossy and smooth.
- Dip each caramel-covered cashew cluster into the melted chocolate using a fork, or spoon the chocolate over them for a homemade look.
- Sprinkle a few flakes of sea salt over the top (optional but delicious).
- Refrigerate the clusters for about 20–25 minutes or until the chocolate is firm. Once set, enjoy or store for later.
Notes
- You can swap cashews with peanuts, pecans, or almonds.
- For a darker flavor, use bittersweet chocolate instead of semi-sweet.
- Store leftovers in an airtight container for up to two weeks at room temperature or a month in the fridge.
- For a gift idea, wrap these in small candy tins or clear bags tied with ribbon — they make perfect holiday treats.
Frequently Asked Questions
Q: Can I use raw cashews instead of roasted?
A: You can, but roasted cashews bring a deeper, nuttier flavor that complements the caramel beautifully.
Q: What kind of caramel should I use?
A: Soft caramels work best — they melt smoothly and hold the nuts together without turning hard.
Q: Can I use white chocolate?
A: Absolutely! White chocolate gives these clusters a creamy, buttery sweetness that pairs wonderfully with salted caramel.
Q: How do I stop the chocolate from getting dull after a few days?
A: Add a teaspoon of coconut oil or butter when melting the chocolate — it keeps the finish shiny and smooth.
Q: Are Cashew Clusters gluten-free?
A: Yes, as long as your caramel and chocolate are gluten-free (most brands are). Always double-check the labels.
Q: How can I make this recipe into a snack mix?
A: Break the clusters into smaller pieces and toss them with popcorn or pretzels for a sweet-and-salty trail mix!
Final Thoughts
There’s something timeless about homemade candies — they carry warmth, effort, and joy in every bite. These Cashew Caramel Clusters deliver that same comforting sweetness with minimal work.
Each cluster is a little masterpiece — gooey caramel hugging crunchy cashews under a smooth chocolate shell. Simple, satisfying, and downright delicious.
So next time your sweet tooth calls, skip the store-bought candy aisle. Grab your cashews, melt some chocolate, and make a batch of these caramel beauties. You’ll be hooked after the first bite.
