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White Chocolate Caramel Cashew Clusters Recipe

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This recipe for White Chocolate Caramel Cashew Clusters is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. cashew halves*
8 oz. white chocolate, coarsely chopped*
sea salt for sprinkling
30 caramel squares, unwrapped (I like Kraft caramels)
1/3 c. heavy cream
Directions:
Directions:
Line two large baking sheets with parchment paper or silicone baking mats. Arrange 35 clusters of cashews each with 1-2 inches between them. Use about 11-12 cashew halves per cluster. Set a couple extra cashew aside if you have any. You can crush them up to sprinkle on top of the clusters in step 4. Place the caramels in a medium microwave-safe bowl. Pour cream on top and microwave for 3 minutes total, stopping and stirring every 20 seconds. It’s a lot of stirring, but it’s imperative to prevent the caramels from scorching. If the caramel seems too thick after 3 minutes, stir in 1-2 more Tablespoons of cream. Spoon 2 teaspoons of caramel onto the center of each cluster. Set aside as you melt the chocolate. Melt the chocolate in the microwave or use a double boiler. If using the microwave, place chocolate in a medium microwave-safe bowl and microwave for 1-2 minutes, stopping and stirring every 20 seconds until completely melted and smooth. Spoon melted chocolate on top of each cluster, then top each with any crushed cashews (from step 2) and a sprinkle of sea salt. Allow the chocolate to completely set in the refrigerator for 30 minutes before enjoying. Store leftover clusters in the refrigerator.

 

 

 

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