Chocolate Drizzled Caramel Cashew Clusters

By lisaS

Chocolate Drizzled Caramel Cashew Clusters

Ingredients

• 1 [14] oz pkg caramels, unwrapped [i.e. Kraft]
• 1/4 cup heavy cream
• 1 tsp pure vanilla
• 2 cups roasted and salted cashews
• 1 cup milk chocolate chips
• 1 Tbsp solid vegetable shortening
• sea salt

Preparation

Step 1

Line 2 baking sheets with wax paper. Lightly butter the wax paper or spritz lightly with cooking spra
y. 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 the caramel 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. [tip: As the caramel cools it begins to set-up quickly and this will keep it warm while you work,] 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. Yield: 20 clusters [amount can vary depending on how the mixture is divided]