A split image; on the left, caramel being poured onto a group of

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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.

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Let stand until completely set. In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.

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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 in an airtight container at room temperature or chilled for up to 2 weeks.

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If using parchment paper, spray with baking spray to prevent sticking. Place about 2 Tablespoons of the cashews on the baking sheets, spreading them out to leave about 2 inches between each cluster. In a microwave safe bowl, combine the heavy cream and the caramels. Microwave on 50% power for 1 minute and then stir.

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Microwave on HIGH in 15 to 20 second intervals, stirring each time, until completely melted and smooth. Top each nut cluster with 1 tablespoon caramel mixture to cover. Allow to set 15 minutes, or until caramel is firm. Top each with a spoonful of melted white chocolate chips. Sprinkle with reserved chopped cashews.

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Repeat until completely smooth. Mix well. Reserve 1/4 cup toffee bits and set aside. Add the cashews and remaining toffee bits to the melted chips. Stir until equally distributed. Use a Tbsp or small ice cream scoop and drop into clusters on the wax paper. Sprinkle the tops with reserved toffee bits while wet.

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Set aside. 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 to 2 minutes, stopping and stirring every 20 seconds until completely melted and smooth. Spoon the melted chocolate on top of each cluster, then top each with any crushed cashews and.

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Spray a small or medium cookie scoop with non-stick cooking spray and scoop the caramel-cashew mixture 2 inches apart onto the prepared pan. If you prefer a more symmetrically shaped cluster, use your fingers to mold this caramel. Repeat with rest of mixture. 5. In a microwave-safe bowl, melt the chocolate and shortening until smooth stirring.

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Spoon small piles of the cashews a couple of inches apart onto a cookie sheet lined with parchment paper. Step 2. Place a spoonful of the date caramel on top of the cashew mounds. Step 3. Drizzle melted chocolate over the caramel nut clusters, covering them as much as possible. Step 4.

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Instructions. Stir ⅔ cup caramel bits and cashews into the chocolate. Quickly scoop out 24 spoonfuls onto a parchment paper lined baking sheet. Immediately sprinkle on chopped cashews. Refrigerate for about 10 minutes until the chocolate hardens. Remove and let sit at room temperature for at least 10 minutes.

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Stir until smooth. Spoon about 1 tablespoon (doesn't need to be exact) of caramel onto the top of each cashew pile. Place baking sheet in the fridge or freezer. Melt chocolate chips in a microwave safe bowl at half power for 2 minutes. Stir and microwave another 20 seconds. Stir again until smooth.

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Using a tablespoon, add a little spoonful of chocolate on the waxed paper and continue until all the chocolate has been used, approximately 18. Add 4-6 cashews on top of the chocolate. Melt caramels in microwave safe dish for 30 seconds. Stir. Cook for 15 second intervals until caramels are melted.

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Caramel Nut Bars. Cashew Cookies. Crunchy Candy Clusters. Chocolaty Peanut Clusters. Macadamia-Coconut Candy Clusters.

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Unwrap all the caramels and put in a microwavable bowl. Add the heavy whipping cream on top. Microwave for 15 seconds then stir. Repeat until melted completely. Spoon the caramel over the cashews. Don't worry if it doesnt touch all, it will spread. Let sit for 10 minutes. In a seperate bowl, melt the chocolate in the microwave. 30 seconds and stir.

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Divide the nuts into clumps of about 12 to 15 cashews, about 1 inch apart on the baking sheet. One 8 ounce can of cashews will make about 15 clusters. Add the caramels to a microwave safe bowl along with the heavy cream. Pop in the microwave in 30 second intervals, stirring each time, until completely melted and smooth.

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Instructions. On a work surface lay out large pieces of waxed or parchment paper. Place clusters of approximately 5-6 jumbo cashews together, leaving a few inches in spacing. Melt caramel according to package directions in the microwave. Drizzle about 1 tbsp. of the melted caramel over the top of each cluster of cashews.