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Caramel Cashew Clusters Recipe

Caramel Cashew Clusters Recipe photo by Taste of Home

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Several years ago, a co-worker came across candies like these in a store and asked if I could make them. After some trial and error, I came up with a winning recipe. —Karen Daniels, Jefferson City, Missouri

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Caramel Cashew Clusters Recipe

Prep: 25 min. + standing

Yield: 24-30 Servings

25 25

Ingredients

2 pounds milk chocolate candy coating, coarsely chopped, divided
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream

Directions

Line baking sheets with waxed paper and butter the paper; set aside.
In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set.
In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set. Yield: 2-1/2 dozen.

Nutritional Facts 1 serving equals 228 calories, 13 g fat (9 g saturated fat), 2 mg cholesterol, 57 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Caramel Cashew Clusters in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p170

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Reviews for Caramel Cashew Clusters

Caramel Cashew Clusters

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Reviewed on Feb. 20, 2013 by Helenw7olf

Made these several times. Tried other nuts pecans, walnuts, peanuts all where very good

Reviewed on Dec. 19, 2012 by Troyellen

Very tasty.

Reviewed on Dec. 01, 2012 by carlygiles

These are so easy and so delicious! I used my own homemade caramel instead of buying caramel, and they turned out wonderful!

Reviewed on Sep. 04, 2012 by bakergirlmd

Am wondering if you could you various chocolate (milk, semi-sweet, dark) in place of the milk chocolate candy coating. These sound great and not too difficult!

Reviewed on Jan. 28, 2012 by maryvandorin

These don't last long when I make them.

Reviewed on Dec. 23, 2009 by k8g8s

These were wonderful. My guests couldn't stop eating them, nor unfortunately, can I. I used salted cashews for the first batch and they were very good. Used salted peanuts for the second batch and they were even better. Very easy to make.