Caramel Cashew Clusters
These Caramel Cashew Clusters are sweet, crunchy, and easy-to-make treats, perfect for holiday gifting or satisfying an afternoon craving.
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
For a spicy kick, add a pinch of cayenne pepper to the caramel; leftovers stay fresh in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Nutrition
Calories: 120kcal
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