Ingredients
Method
Step 1: Prep the cashews
- 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.
Step 2: Melt the caramel
- 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.
Step 3: Add the caramel to cashews
- 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.
Step 4: Melt the chocolate
- In a separate bowl, melt chocolate chips with coconut oil. Microwave in short bursts, stirring until the chocolate is glossy and smooth.
Step 5: Coat the clusters
- Dip each caramel-covered cashew cluster into the melted chocolate using a fork, or spoon the chocolate over them for a homemade look.
Step 6: Add finishing touches
- Sprinkle a few flakes of sea salt over the top (optional but delicious).
Step 7: Let them set
- 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.