Ingredients

The following ingredients have 20 Servings
  • 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

Instruction

  • 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 refrigerated.
  • Recommend: Bring to room temperature to soften prior to serving.