Name: White Chocolate Caramel Cashew Clusters Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 2 and 1/2 cups (375g) cashew halves; 30 caramel squares, unwrapped (I like Kraft caramels); 1/3 cup (80g) heavy cream; 8 ounces (226g) white chocolate, coarsely chopped; Sea salt for sprinkling

Jump to Recipe

Introduction

These White Chocolate Caramel Cashew Clusters are a delightful treat combining creamy caramel, crunchy cashews, and smooth white chocolate. Perfect for sharing or enjoying as a special snack, they balance sweet and salty flavors beautifully.

The image shows several small treats arranged closely on a sheet of parchment paper over a white marbled surface. Each treat has three layers: the bottom layer is a light golden cookie with a slightly rough texture, the middle layer is a thick, glossy caramel piece that peeks out, and the top layer is a smooth, creamy white coating sprinkled with small, chopped nut pieces. The caramel layer is slightly uneven, hanging over the edges of the cookie in some parts. The white coating glistens gently, unevenly covering the caramel and cookie, giving a soft contrast between the pale top and the warm caramel beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 1/2 cups (375g) cashew halves*
8 ounces (226g) white chocolate, coarsely chopped*
Sea salt for sprinkling
30 caramel squares, unwrapped (I like Kraft caramels)
1/3 cup (80g) heavy cream

Instructions

Step 1: Line two large baking sheets with parchment paper or silicone baking mats.
Step 2: Arrange 35 clusters of cashews on the sheets, spacing each cluster 1-2 inches apart. Use about 11-12 cashew halves per cluster. Set a few extra cashews aside to crush later for topping.
Step 3: Place the caramel squares in a medium microwave-safe bowl, pour the heavy cream over them, and microwave for 3 minutes total. Stop and stir every 20 seconds to prevent scorching. If the caramel is still too thick, stir in 1-2 more tablespoons of cream. Spoon 2 teaspoons of the caramel onto the center of each cashew cluster. Set aside while you melt the chocolate.
Step 4: Melt the white chocolate in the microwave or a double boiler. If microwaving, heat in a medium bowl for 1-2 minutes, stirring every 20 seconds until smooth. Spoon the melted chocolate over each cluster, then sprinkle crushed cashews and a pinch of sea salt on top.
Step 5: Refrigerate the clusters for 30 minutes to allow the chocolate to set completely before serving.

Tips & Variations

Use high-quality white chocolate for the best flavor and smooth texture.
If you prefer, substitute cashews with almonds or pecans for a different nutty profile.
For extra crunch, lightly toast the cashews before assembling the clusters.
To make smaller clusters, reduce the number of cashews per cluster and adjust caramel and chocolate amounts accordingly.

Storage

Store leftover clusters in an airtight container in the refrigerator for up to two weeks. To enjoy, let them sit at room temperature for 10 minutes or warm gently to soften the caramel slightly before eating.

How to Serve

The image shows several bite-sized treats on a white plate with a cracked texture. Each treat has three layers: a base layer of light beige cashews arranged closely, a middle layer of smooth, rich caramel colored brown, and a top layer of creamy white chocolate melted and slightly dripping over the other layers. Small pieces of crushed nuts are sprinkled on the white chocolate top, adding texture and color contrast. The plate is set on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or dark chocolate instead of white chocolate?

Yes, you can substitute milk or dark chocolate depending on your preference. Keep in mind this will change the flavor profile but still result in delicious clusters.

How do I prevent the caramel from hardening too much?

Adding enough heavy cream and stirring frequently during melting keeps the caramel smooth and pourable. If it thickens too much, gently reheat with a bit more cream.