Chocolate Drizzled Caramel Cashew Clusters

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 14] oz pkg Caramels
  • 1 cup Milk chocolate chips [i.e. ghirardelli
  • 1 Sea salt
  • 1 tbsp Solid vegetable shortening
  • 1 tsp Vanilla, pure

• Nuts & Seeds

  • 2 cups Cashews, roasted and salted

• Dairy

  • 1/4 cup Heavy cream

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 [14] oz pkg caramels, unwrapped
• ¼ cup heavy cream
• 1 tsp pure vanilla
• 2 cups roasted and salted cashews
• 1 cup milk chocolate chips [i.e. Ghirardelli]
• 1 Tbsp solid vegetable shortening
• sea salt

Directions

• Line 2 baking sheets with wax paper. Lightly butter the wax paper or spritz lightly with cooking spray. Set aside.
• Place the unwrapped caramels into a heavy bottomed saucepan with ¼ 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.
• 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.