Caramel-Chocolate Clusters with Cardamom Cashews
Ingredients
- 5 ounces Santé Cardamom Cashews
- 7 ounces soft caramels
- 1 tablespoon heavy cream
- 5.5 ounces dark chocolate, roughly chopped
- 1 tsp. coconut oil
- Sea salt for sprinkling
Instructions
- Line a mini-muffin tin with liners. Spray the liners with non-stick cooking spray. Don’t skip this part!
- Roughly chop the cashews and distribute them evenly among the wells of the mini-muffin tin.
- Unwrap the caramels and place them in a microwave safe bowl along with 1 tablespoon of heavy cream. Microwave in 30 second intervals, stirring in between, until the caramels are melted and the mixture is smooth. Spoon the melted caramel into the wells of the mini-muffin tin over the cashews, diving the mixture evenly among the wells. Place the mini-muffin tin in your freezer while you melt the chocolate.
- In a small heavy-bottom sauce pan over low-medium heat, melt the chocolate and the coconut oil, stirring frequently until the chocolate is smooth. Remove the mini-muffin tin from your freezer. Spoon the melted chocolate into the wells of the mini-muffin tin over the caramel, diving the mixture evenly among the wells. Sprinkle the tops with a small pinch of sea salt.
- Place the mini-muffin tin in your freezer for about 10-15 minutes, or until the chocolate is set and the clusters are firm. Once firm, remove the clusters from the wells of the muffin-tin. Serve or store in your refrigerator in an airtight container for up to 2 weeks.
