Description
Cashew Clusters Recipe: Irresistible salty-sweet treat with crunchy cashews, gooey caramel, and rich chocolate. Perfect for snacking or gifting.
Ingredients
Scale
- 3 cups (435g) raw cashews
- 2 cups (350g) high-quality chocolate chips or chopped chocolate (dark, milk, or white)
- 2 tablespoons (28g) coconut oil or butter
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon flaky sea salt, plus extra for topping
- ½ teaspoon ground cinnamon (optional)
Instructions
- Step 1: Prepare Your Workspace Line two large baking sheets with parchment paper or silicone mats. Make sure your counter space is clear and you have all ingredients measured and ready to go. The chocolate setting process moves quickly, so preparation is key to successful Cashew Clusters.
- Step 2: Toast the Cashews Spread your cashews in a single layer on a baking sheet and place in a preheated 325°F oven. Toast for 8-10 minutes, stirring halfway through, until they’re fragrant and lightly golden. Watch carefully as they can burn quickly. Remove from oven and let cool for about 5 minutes – warm nuts (not hot) will help the chocolate adhere better.
- Step 3: Melt the Chocolate Place chocolate and coconut oil in a large heatproof bowl. Melt using either method: Microwave: Heat in 30-second intervals, stirring between each until smooth. Double-boiler: Place bowl over a pot of simmering water (not touching water), stirring until melted. Once melted, stir in vanilla extract and cinnamon if using. The mixture should be glossy and completely smooth.
- Step 4: Mix and Form Clusters Add the toasted cashews to your melted chocolate and gently fold until every nut is completely coated. Work quickly but thoroughly. Using two spoons, scoop portions of the Cashew Clusters mixture onto your prepared baking sheets, making each cluster about 2 inches wide. Aim for 24-30 clusters depending on your preferred size.
- Step 5: Add Finishing Touches and Set Immediately sprinkle the clusters with sea salt while the chocolate is still wet. For the perfect setting, allow your Cashew Clusters to cool at room temperature for about 1 hour, or speed up the process by refrigerating for 15-20 minutes. They should be completely firm and easily lift from the parchment paper when ready.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cluster
- Calories: 160
- Sugar: 10g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg