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–+ servings
Clusters of cashews with homemade caramel and white chocolate on top, ready to eat.

White Chocolate Caramel Cashew Clusters

These caramel cashew clusters are like a cross between turtles and See's Candy's polar bear paws. The delicious buttery homemade caramel wraps around the cashews and forms a nice base. The creamy white chocolate finishes them off in a simple but fabulous way. The combination of flavors and textures is hard to beat.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 48 Candies
Author: Carlee

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
US Customary - Metric

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.)
    Pan of homemade sweetened condensed milk caramel for cashew clusters.
  • 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.
    Dollops of caramel and cashews on parchment paper lined pan, waiting for their chocolate topping.
  • 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.
    White chocolate and chopped cashews on top of the caramel and cashew bases, ready to cool and set up.
  • 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.

Nutrition

Serving: 1Candy | Calories: 232kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 129mg | Potassium: 136mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 143IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 1mg
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