Salted Caramel Cashew Clusters
 
Prep time
Cook time
Total time
 
Soft salted caramel packed with cashews and dipped in chocolate. Drizzled with white chocolate and topped with a cashew half. Easy and delicious candies!
Author:
Recipe type: Dessert
Serves: 25-36
Ingredients
  • 2 tablespoons butter
  • 1 cup light Karo syrup
  • ½ cup sugar
  • ¼ cup half and half
  • 1 teaspoon vanilla
  • Dash to ¼ teaspoon salt (depending of if cashews are salted)
  • ¾ cup chopped cashews
  • 1 lb. dipping chocolate (such as Candiquik)
  • ½ cup white chocolate chips
  • 1 teaspoon shortening
  • 25-36 cashew halves for garnish
Directions
  1. Line an 8 X 8 baking dish with foil. Grease pan liberally.
  2. Add butter, Karo syrup, sugar, half and half, vanilla, and salt in a medium sized pot. Bring to medium heat, stirring constantly until butter is melted and mixture is smooth. Increase heat to medium high and stir until mixture begins to boil. Reduce heat to a low rolling boil and cook for 13-15 minutes until mixture reaches a soft ball candy stage*, stirring occasionally to avoid burning.
  3. Remove pot from heat and add chopped cashews. Stir to distribute evenly. Pour mixture into greased pan and allow to cool completely.
  4. Remove foil from pan. Cut hardened caramel block into 25 or 36 squares (5 X 5 or 6 X 6). Shape into squares with fingers if needed. Set in fridge to solidify shape.
  5. Begin melting candy coating. Follow melting instructions of package. Using a fork, set one caramel at a time at the end of the prongs. Dip in melted chocolate and slide off onto wax paper to harden.
  6. In a microwave safe bowl, melt white chocolate chips and shortening at 50% heat for 30 seconds. Stir for 30 seconds. Repeat in 15 second intervals, stirring in between, until chocolate is melted. Pour into a Ziploc plastic bag and cut a tiny slit in one corner. Squeeze white chocolate out of bag corner and drizzle over chocolates. Immediately place a cashew half on top.
  7. Allow chocolates to completely harden (you may put them in the fridge to speed up the process) and serve at room temperature.
  8. You may freeze for up to 6 months, store in the fridge for up to a month, or store in an airtight container at room temperature for two weeks.
Notes
*I did not use a candy thermometer. Mine took 13 minutes of boiling to reach this stage. I test by dipping a spatula into the mixture, blowing on it until it completely cools, and touching it with my fingers to see if it has reached the consistency that I want. Roll the mixture between your fingers to see if it comes together. It should be slightly softer than taffy.
Recipe by Breezy Bakes at https://www.breezybakes.com/salted-caramel-cashew-clusters/