WHITE CHOCOLATE CARAMEL CASHEW CLUSTERS

WHITE CHOCOLATE CARAMEL CASHEW CLUSTERS 2 and 1/2 cups (375g) cashew halves* 8 ounces (226g) white chocolate, coarsely chopped* sea salt for sprinkling EASY CARAMEL* 30 caramel squares, unwrapped (I like Kraft caramels) 1/3 cup (80g) heavy cream Line two large baking sheets with parchment paper or silicone baking mats. Arrange 35 clusters of cashews each with 1-2 inches between them. Use about 11-12 cashew halves per cluster. Set a couple extra cashew aside if you have any. You can crush them up to sprinkle on top of the clusters in step 4. Place the caramels in a medium microwave-safe bowl. Pour cream on top and microwave for 3 minutes total, stopping and stirring every 20 seconds. It’s a lot of stirring, but it’s imperative to prevent the caramels from scorching. If the caramel seems too thick after 3 minutes, stir in 1-2 more Tablespoons of cream. Spoon 2 teaspoons of caramel onto the center of each cluster. Set aside as you melt the chocolate. Melt the chocolate in the microwave or use a double boiler. If using the microwave, place chocolate in a medium microwave-safe bowl and microwave for 1-2 minutes, stopping and stirring every 20 seconds until completely melted and smooth. Spoon melted chocolate on top of each cluster, then top each with any crushed cashews (from step 2) and a sprinkle of sea salt. Allow the chocolate to completely set in the refrigerator for 30 minutes before enjoying. Store leftover clusters in the refrigerator. Notes Freezing Instructions: Clusters can made ahead and frozen for up to 3 months. Simply thaw overnight in the refrigerator before serving. Cashews: You can use whole cashews instead, though you might need less cashews per cluster. White Chocolate: Use pure white chocolate. I prefer either Ghirardelli, Baker’s, or Lindt brands, all found in the baking aisle. Do not use chocolate chips; they are not ideal for melting or coating.