Caramel Cashew Clusters
These Caramel Cashew Clusters are bite-size treats combining buttery caramel and crunchy cashews—perfect for homemade snacks, sweet gifts, or dessert platters.
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.
Notes
Store clusters in a single layer in an airtight container between parchment sheets. For extra crunch, toast nuts before coating. Clusters can be frozen up to 3 months.
Nutrition
Calories: 130kcal
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