Milk Chocolate Caramel Nut Clusters

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 11 ounce bag Caramels, soft
  • 12 oz Milk chocolate chips
  • 1 tbsp Sea salt, coarse

• Nuts & Seeds

  • 1 cup Almonds, raw and unsalted
  • 1 cup Cashews, raw and unsalted

Found on cookingandbeer.com

Ingredients

• 1 cup raw and unsalted almonds
• 1 cup raw and unsalted cashews
• 11 ounce bag soft caramels, released from their wrappings
• 12 ounces milk chocolate chips
• 1 tablespoons coarse sea salt

Directions

• In a small bowl, toss the almonds and cashews together.
• On a large baking sheet that has been lined with parchment paper or a baking mat, mound the almond and cashews in small clumps. Form 12 clumps with the nuts. Set aside.
• In a medium, microwave-safe bowl, add the caramels. Microwave for 2 minutes, and then give the caramels a good stir. Microwave for an additional 1 minute, again giving it a good stir afterwards until melted completely. If the caramels are still not melted, microwave in 30 second increments until melted. Using a small spoon, dollop about a tablespoon of the caramel on top of each clump of nuts, attempting to cover at least a small part of every nut. The caramel will act like a glue to hold the nuts together. Place the baking sheet in the freeze for 5 minutes while you melt the chocolate.
• In a medium, microwave-safe bowl, add the milk chocolate chips. Microwave in 30 second increments, stirring after each, until the chocolate is completely melted.
• Remove the baking sheet from the freezer, and dollop tablespoon-sized amounts of the chocolate onto each cluster, smoothing out where necessary with the back of the spoon. Immediately following each dollop of chocolate, sprinkle on the coarse sea salt.
• Place the baking sheet back in the freezer for 30 minutes or until the chocolate has set.
• I prefer the clusters to be stored in an airtight container at room temperature, where they will keep for a few days; but feel free to store in the fridge if you like a little bite to your candy.
• Enjoy!