White Chocolate Caramel Cashew Clusters

Yield: 35 clusters 

Prep Time: 15 minutes

Total Time: 1 hour 

_______________________________________________________________________________________

Ingredients:

 * 2 and 1/2 cups cashew halves
 * 8 ounces white chocolate, coarsely chopped
 * sea salt for sprinkling (optional)

Easy Caramel

 * Link to home-made caramel: http://the-baking.wikia.com/wiki/Sea_Salt_Caramels

Directions:
Enjoy!
 * 1) Line two large baking sheets with parchment paper or silicone baking mats.
 * 2) Arrange 35 clusters of cashews each with 1-2 inches between them. Use about 11-12 cashew halves per cluster. Set a couple extra cashew aside if you have any. You can crush them up to sprinkle on top of the clusters in step 4.
 * 3) 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. Spoon 2 teaspoons of caramel onto the center of each cluster. Set aside as you melt the chocolate.
 * 4) 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 1-2 minutes, stopping and stirring every 20 seconds until completely melted and smooth. Spoon melted chocolate on top of each cluster, then top each with any crushed cashews (from step 2) and a sprinkle of sea salt.
 * 5) Allow the chocolate to completely set in the refrigerator for 30 minutes before enjoying. Store leftover clusters in the refrigerator.