This is the ultimate four ingredient homemade candy recipe! This Caramel Cashew Clusters are always a hit and an easy dessert to make ahead of time.
These caramel cashew clusters are proof that you don’t need specialty tooks or long ingredient lists to make great homemade candy. With just four ingredients and a straightforward process this is a homemade candy a beginner can easily master.
In this recipe, warm caramel coats salted cashews evenly, creating clusters that stay chewy without being sticky or messy. Then they are dipped in rich dark chocolate to add structure to the candy and the perfect contrast to the buttery caramel. This is a method that has been refined to work every time!
reasons you'll love this homemade candy
- Minimal ingredients - This recipe only needs 4, (possibly 5 if you use the coconut oil) ingredients.
- Budget Friendly - Because this uses so few ingredients, but makes quite a batch of candy this is a great budget friendly option for gatherings.
- Meal Prep Friendly - This fast recipe is easy to make several days ahead of time for parties or events.
Ingredients for Caramel Cashew Clusters
- Caramel Bits and Milk: you can see from the photos these are the small round caramels you can purchase in the baking aisle. Alternatively, you can melt the caramel squares if you prefer. The milk is just needed to help thin the caramel. You can use any milk, or heavy cream.
- Cashews: I use roasted, salted cashews, but raw or unsalted will also work if that is your preference.
- Chocolate Chips and Coconut Oil: I suggest dark chocolate or semi sweet, however this will also work with milk chocolate or white chocolate if you prefer. Because melting chocolate can be a little finicky I suggest adding chocolate oil to help make the chocolate melt nice and smooth.
How to Make Caramel Cashew Clusters
- In a small saucepan over medium low heat add the caramel and milk. Stir consistently and add additional milk by the tablespoon as needed until it is completely smooth. If you find your caramel is bubbling too much reduce the heat to low.
- Once the caramel is melted stir in the chopped cashews. Spoon the mixture by the tablespoon onto parchment paper and freeze at least two hours.
- In a small saucepan or double broiler add the chocolate chips and coconut oil (if using) and heat over low heat, stirring continuously until completely smooth.
- When the chocolate has melted completely remove the candies from the freezer and dip them into the melted chocolate, shaking off any excess. Place the chocolate covered candies back on the parchment paper and sprinkle with sea salt.
Storage
- Fridge: Store in the fridge in an airtight container up to 5 days.
- Freezer: Store in an airtight container in the freezer up to 3 months. Thaw at room temperature or in the fridge.
Tips for the Best Homemade Candy
- Slow and Steady: Caramel scorches easily, so melt gently, stir often and add milk as needed.
- Use Salted Nuts: the salt balances the sweet. Who doesn’t love a sweet and salty moment?
- Line your pan: parchment, wax paper or silicone baking sheets are essential.
- Let the Chocolate Set: Allow the clusters to cool completely in the fridge so the chocolate firms up nicely.
Variations
- Nuts: this works well with any kind of nut or a mixture. Some great options are pistachios, pecans, walnuts and peanuts.
- Dried Fruit: Mix things up by using nuts and dried fruit. This gives the candy a delicious trail mix vibe. Include dried cranberries, coconut flakes, raisins or chopped apricots.
- Chocolate: Swap the dark for milk or white chocolate. Butternut scotch chips are also a fun twist.
Other Sweet Treats
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Caramel Cashew Clusters
Video
Ingredients
- 1 cup caramel bites
- 2-3 tablespoons milk , as needed to thin
- 2 cups chopped roasted salted cashews
- ¾ cup dark chocolate chips
- 1-2 tablespoons coconut oil , as needed to thin (optional)
- flakey sea salt (optional)
Instructions
- In a small sauce pan over medium low heat add the caramel and 2 tablespoons milk. Stir the caramel continuously until it melts completely smooth. If needed add additional milk to thin it to a pourable consistency.
- Stir in the chopped cashews until completely coated.
- Spoon the caramel cashew mixture into one tablespoon mounds on parchment paper. Place in the freezer at least two hours.
- In a small saucepan add the dark chocolate chips and 1 tablespoon of coconut oil. Stir continuously over medium low heat until smooth. If needed, add additional coconut oil to make the chocolate smooth.
- Working quickly dip the frozen candy clusters in the dark chocolate. Using a fork toss the candy in the melted chocolate and then tap fork on the edge of the saucepan to remove excess chocolate.
- Set the chocolate covered candy on the parchment paper. Sprinkle with sea salt and place in the fridge to allow the chocolate to set.
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
