Caramel Cashew Clusters
These Caramel Cashew Clusters are sweet, salty, and irresistibly chewy with a little crunch! Toasted cashews are covered in rich homemade caramel, then topped with smooth chocolate for a candy-shop treat that’s surprisingly easy to make at home. Great for gifting!
Servings: 24 clusters
Calories: 288kcal
Ingredients
- 4 cups whole cashews toasted
- ½ cup salted butter
- 1 cup brown sugar
- ½ cup corn syrup
- 7 ounces sweetened condensed milk half of a 14 ounce can
- ½ teaspoon vanilla extract
- 1/2 pound chocolate almond bark
Instructions
- Line a tray with parchment paper.
- Place the cashews in 24 little piles on the parchment paper lined tray.
- In a heavy bottomed saucepan combine the butter, brown sugar and corn syrup. Bring up to a boil over medium heat.
- Once it comes to a boil add in the sweetened condensed milk and vanilla.
- Place in your candy thermometer. Continue cooking and stirring until the mixture reaches 245 degrees.
- Working quickly spoon about a tablespoon of the caramel on each one of the cashew piles. Set aside to harden.
- In a microwave safe bowl melt the almond bark in 30 second increments until smooth and melted.
- Spoon a little of the chocolate on top of the caramel and let set and harden.
- Serve!
Notes
Caramel cashew clusters can be stored in an airtight container at room temperature for 1-2 weeks.
Nutrition
Calories: 288kcal | Carbohydrates: 32g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 53mg | Potassium: 186mg | Fiber: 1g | Sugar: 27g | Vitamin A: 140IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 2mg