These bite-size treats blend buttery caramel with crunchy cashews for an easy homemade snack that’s perfect as a sweet gift or after-dinner dessert.
Why You’ll Love This Recipe
- No oven needed—just a saucepan and a baking sheet
- Ready in under an hour (including chilling time)
- Perfect balance of sweet caramel and nutty crunch
- Customizable with chocolate drizzle or sea salt
- Ideal for gifting in mason jars or holiday boxes
- Keeps well at room temp, fridge, or freezer
- Quick cleanup—parchment paper does most of the work
Ingredients
- 1 cup granulated sugar
- 1/4 cup light corn syrup (or golden syrup)
- 1/2 cup unsalted butter, cut into cubes (I like Kerrygold)
- 2 cups raw cashews (about 8 oz; salted or unsalted)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt, plus a pinch for sprinkling
- 1/2 cup semi-sweet chocolate chips (optional drizzle)
Directions
- Prep the Pan
Line a baking sheet with parchment paper or a silicone mat—this makes cleanup a breeze and keeps clusters from sticking. - Cook the Caramel
In a medium, heavy-bottomed saucepan over medium heat, whisk sugar and corn syrup until the sugar dissolves. Add butter cubes and stir until everything melts into a smooth, amber-colored caramel—about 4–5 minutes. - Boil to Temperature
Clip a candy thermometer to the saucepan; let the mixture bubble undisturbed until it reaches 250°F (the hard-ball stage). No thermometer? Test by dropping a little into cold water—it should form a firm ball. - Add Flavorings & Nuts
Remove from heat, stir in vanilla and sea salt, then immediately fold in the cashews so every nut gets coated in that silky caramel. - Form Clusters
Working quickly before the caramel firms up, use two spoons (or a small ice-cream scoop) to drop heaping tablespoons of nut mixture onto your prepared sheet—aim for 20–24 clusters. - Drizzle Chocolate (Optional)
Melt chocolate chips in 20-second bursts in the microwave or over a double boiler, stirring until smooth. Drizzle over cooled clusters for a sweet-and-salty contrast. - Chill to Set
Refrigerate the tray for 30 minutes or until clusters are firm. Sprinkle each with a hint of sea salt before serving for that gourmet touch.
Servings & Timing
- Makes 20–24 clusters
- Prep Time: 15 minutes (plus 5 minutes to line your pan)
- Chill Time: 30 minutes
- Total Time: 45 minutes
Variations
- Dark Chocolate Drizzle: Swap semi-sweet for dark chips.
- Maple-Toffee Cashews: Replace corn syrup with 1/4 cup pure maple syrup.
- Coconut Crunch: Fold in 1/3 cup toasted shredded coconut.
- Spiced Twist: Add 1/2 teaspoon cinnamon and a pinch of cayenne.
- Nut Mix-Up: Use pecans or almonds (or a combo) in place of cashews.
- Vegan Version: Swap butter for coconut oil and use coconut sugar.
Storage & Reheating
Store clusters in an airtight container between layers of parchment. At room temperature, they keep 5 days; in the fridge, up to 2 weeks; freeze for 2–3 months. No reheating needed—just let frozen clusters sit 5–10 minutes at room temp before enjoying.
FAQs
Q: My caramel turned grainy—what went wrong?
A: Graininess often means sugar didn’t fully dissolve. Next time, stir until sugar crystals vanish before boiling.
Q: Can I skip the corn syrup?
A: You can use maple syrup, but clusters may be softer and slightly darker in color.
Q: How do I keep clusters from sticking?
A: Always line with parchment or a silicone mat. If you’re really in a pinch, lightly oil the sheet.
Q: Are these gluten-free?
A: Yes, all ingredients here are naturally gluten-free—just double-check your chocolate chips if you’re sensitive.
Q: Can I toast the nuts first?
A: Toasting boosts flavor! Spread cashews on a baking sheet and roast at 350°F for 5–7 minutes before coating.
Q: Will clusters soften over time?
A: They can lose a bit of crunch in humid climates—store in a cool, dry place or pop in the fridge.
Q: What’s a good gift presentation?
A: Layer clusters in a glass jar with waxed paper, tie with twine, and add a personalized gift tag.
Q: Can I double the recipe?
A: Absolutely—just use a larger saucepan and work in two batches if needed.
Conclusion
These Caramel Cashew Clusters are the ultimate easy dessert or snack—sweet, crunchy, and endlessly adaptable. Give them a try, share your favorite variation in the comments, and don’t forget to explore more nutty treats on the blog!
Caramel Cashew Clusters
Ingredients
- 1 cup granulated sugar
- 1/4 cup light corn syrup (or golden syrup)
- 1/2 cup unsalted butter cut into cubes
- 2 cups raw cashews about 8 oz; salted or unsalted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt plus more to sprinkle
- 1/2 cup semi-sweet chocolate chips optional drizzle
Instructions
- Line a baking sheet with parchment paper or a silicone mat; set aside clusters to drop later.
- In a medium heavy-bottomed saucepan over medium heat, stir sugar and corn syrup until sugar dissolves, then add butter and stir until melted and golden—about 5 minutes.
- Clamp a candy thermometer to the pan; let the mixture come to a boil without stirring until it reaches 250°F (hard-ball stage).
- Remove from heat, stir in vanilla and sea salt, then immediately fold in cashews until evenly coated.
- Using two spoons or a small scoop, drop heaping tablespoons of the mixture onto the prepared sheet—work quickly before caramel sets.
- If using, melt chocolate chips in a double boiler or microwave, then drizzle over cooled clusters for contrast.
- Refrigerate clusters for 30 minutes or until firm; sprinkle lightly with sea salt before serving.
