White chocolate caramel cashew clusters are such a delicious homemade candy. The rich buttery caramel wraps around toasted cashews for the perfect sweet and salty base. They are topped with a smooth layer of white chocolate (or the chocolate of your choice) to give them a nice finish. They make for a great edible gift or add them to your holiday treat trays.
As Christmas starts to get closer, my kitchen turns into a holiday workshop. I just love bringing a tray of assorted Christmas cookies and homemade candies to every holiday party we are invited to.
There is just something special about having a variety of treats are presented together. Of course, there are some staples like sugar cookies and peanut butter paw print cookies that have to be there every year.
Then there are some favorites that I can riff on. Usually I like to make some sort of chocolate, caramel, and nut candy.
Sometimes that is homemade turtles, other years that is bear paws. These clusters are essentially polar bear paws but less fiddly.
You make the same easy homemade caramel. It always gives me great results.
Technically you can make it without a candy thermometer, but I like the reassurance of checking the temp. I usually just use an instant read thermometer to check it rather than using a candy thermometer. That way I can use a thick bottomed cast iron pan with sloped edges rather than a saucepan.
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These are topped with white chocolate but you can use milk chocolate or dark chocolate. Just make sure to use a melting chocolate or temper your chocolate so that you get a nice finish.
Of course, you can dip them if you prefer. However, there is something to be said for the ease of just putting a little chocolate on top.
It gives you a full picture of what you are about to enjoy and still looks really nice. Plus the process goes much faster.
I hope you decide to give them a try. They are sure to be a hit with your family and friends like they are with ours.
Prevent Sticking
Hot caramel can sometimes stick to wax paper. I have much better luck with getting the candy to release from parchment paper.
White Chocolate Caramel Cashew Clusters
Ingredients
- 4 cups salted cashews
- 1 cup salted butter
- 2 cups light brown sugar packed
- 1 cup light corn syrup
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 16 ounces white chocolate or white candy melts
- additional chopped cashews for decoration if desired
Instructions
- Line sheet pans with parchment paper or silicone mats. Arrange the 4 cups salted cashews in small clusters of 4-5 nuts with space in between them. Set aside.
- Melt 1 cup salted butter in a large heavy bottomed pan over medium heat.
- Add 2 cups light brown sugar, 1 cup light corn syrup, and 14 ounces sweetened condensed milk. Stir to combine.
- Continue to cook over medium heat, stirring constantly, until the mixture reaches 235℉. (If you don't have a thermometer, it should take 8-10 minutes. It is done when it takes on a golden caramel color and is thick enough to coat the back of a spoon.)
- Remove from heat and stir in 2 teaspoons vanilla extract.
- Carefully spoon a Tablespoon of warm caramel over each cashew cluster, letting it drizzle to coat the nuts. I like using a small cookie scoop for this. Allow the caramel to set at room temperature for about 15–20 minutes.
- Gently melt the 16 ounces white chocolate or white candy melts in the microwave or over a double boiler.
- Spoon or drizzle melted white chocolate over each caramel cluster, just enough to cover the caramel. If desired, top with more chopped cashews, a little flaky salt, or sprinkles before the chocolate sets.
- Allow the candy to set up completely before storing.
- Place layers of parchment paper or wax paper between the candies if stacking to store. Store in an airtight container at room temperature for up to 3 weeks.
Video
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