These Caramel Cashew Clusters are sweet, crunchy, and irresistibly nutty treats you’ll make again and again—no oven needed!
Why You’ll Love This Recipe
- No baking required—just stovetop magic and chilling
- Ready in under 40 minutes from start to finish
- Perfect for gift boxes, party favors, or snack time
- Naturally gluten-free and vegetarian-friendly
- Protein-packed with heart-healthy cashews (about 5 g per cluster)
- Customizable with chocolate drizzle, sea salt, or spice
- Budget-friendly ingredients you likely have on hand
- Great make-ahead treat—stores beautifully
Ingredients
- 2 cups raw unsalted cashews (or your favorite nuts)
- 1 cup granulated sugar
- 1/4 cup light corn syrup (sub honey or golden syrup)
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup heavy cream, warmed
- 1 teaspoon pure vanilla extract
- Pinch of sea salt (optional, for finishing)
- Parchment paper (for lining)
Directions
- Line Baking Sheet
Line a baking sheet with parchment paper or a silicone mat and set aside. - Heat Sugar Mixture
In a heavy-bottomed saucepan, combine sugar and corn syrup over medium heat, stirring until the sugar dissolves and the mixture simmers. - Boil to Hard Crack Stage
Clip on a candy thermometer and cook without stirring until it reaches 300°F (hard crack stage) and turns a light amber color. - Add Butter and Cream
Remove from heat and carefully whisk in the butter, warmed heavy cream, and vanilla extract until silky smooth. - Fold in Cashews
Quickly stir raw cashews into the warm caramel, coating each nut evenly. - Form Clusters
Using two spoons, drop heaping tablespoons of the mixture onto your prepared sheet, spacing each about 1 inch apart. - Chill to Set
Refrigerate clusters for at least 30 minutes, or until firm to the touch. - Serve and Enjoy
Peel clusters off the paper and serve immediately, or transfer to storage as directed.
Servings & Timing
- Yield: Makes 18–20 clusters
- Prep Time: 10 minutes
- Chill/Rest Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spice It Up: Add a pinch of cayenne pepper for a sweet-heat kick.
- Chocolate Drizzle: Melt dark chocolate and drizzle over clusters before chilling.
- Nut Swap: Replace cashews with almonds, pecans, or macadamias.
- Vegan Version: Use coconut cream and vegan butter instead of dairy.
- Fruity Twist: Stir in 1/4 cup finely chopped dried cranberries.
- Coconut Crunch: Mix in 2 tablespoons sweetened shredded coconut.
Storage & Reheating
- Store clusters in an airtight container at room temperature for up to 1 week, refrigerate up to 2 weeks, or freeze for 3 months.
- No reheating needed—thaw frozen clusters at room temp for 30 minutes before enjoying.
FAQs
Q: Can I use roasted cashews instead?
A: Absolutely—roasted nuts add extra crunch, just watch for faster browning.
Q: My caramel seized—how do I fix it?
A: Gently reheat over low heat and stir until smooth; small water droplets help smooth lumps.
Q: Why didn’t my caramel set?
A: Make sure it reaches 300°F on your candy thermometer; a few degrees lower means a softer set.
Q: Are these clusters gluten-free?
A: Yes—no flour or gluten-containing ingredients here.
Q: Can I double the recipe?
A: Yes, use a larger saucepan and baking sheet, and adjust chilling space.
Q: How do I prevent clusters from sticking?
A: Always use parchment or a silicone mat, and let clusters cool fully before lifting.
Q: Is corn syrup necessary?
A: It helps prevent crystallization—honey works but may alter flavor and texture.
Conclusion
These Caramel Cashew Clusters hit the sweet spot between crunchy and creamy, with minimal effort and maximum reward. Give them a try for your next gathering or cozy night in, and let me know how you customize them! Don’t forget to leave feedback below or explore more snack recipes on my blog.
Caramel Cashew Clusters
Ingredients
- 2 cups raw unsalted cashews (or roast your favorite nuts)
- 1 cup granulated sugar
- 1/4 cup light corn syrup (substitute honey or golden syrup)
- 2 tablespoons unsalted butter room temperature
- 1/4 cup heavy cream warmed
- 1 teaspoon pure vanilla extract
- pinch sea salt (optional, for finishing)
- Parchment paper for lining
Instructions
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a heavy-bottomed saucepan, combine sugar and corn syrup over medium heat, stirring until the sugar dissolves and the mixture simmers.
- Clip on a candy thermometer and cook without stirring until the mixture reaches 300°F (hard crack stage) and turns a light amber color.
- Remove from heat and carefully whisk in the butter, warmed heavy cream, and vanilla extract until smooth.
- Quickly stir the raw cashews into the warm caramel until each nut is evenly coated.
- Use two spoons to drop heaping tablespoons of the mixture onto the prepared sheet, spacing them about 1 inch apart.
- Refrigerate the clusters for at least 30 minutes, or until firm to the touch.
- Once set, peel the clusters off the paper and serve immediately or store as directed.
Notes
Nutrition
