As I was organizing my week, I realized that I don’t post nearly enough sweet recipes. I was just talking about this with a good friend (who is also a blogger) about this over coffee the other day. I totally get into grooves/obsessions, and the latest obsession of mine was easy dinner recipes. I feel like it’s time to jazz things up a bit, and it doesn’t get any easier or more delicious than these milk chocolate caramel nut clusters. They are everything you could want in a sweet treat and more. Beautiful sweetness comes from the chocolate and caramel (duh), countered by the lovely saltiness from the nuts and sprinkling of coarse sea salt. There is no reason not to make these. There are only five ingredients! They will satisfy just about anyone’s sweet tooth!
This recipe for milk chocolate caramel nut clusters is kind of like your recipe for chocolate turtles, but instead of using pecans, I used a mixture of cashews and almonds (two of my person favorite nuts). The recipe goes a little bit like this:
In a small bowl, toss the almonds and cashews together and then on a large baking sheet that has been lined with parchment paper or a baking mat, mound the almond and cashews in small “clumps.” Form 12 “clumps” with the nuts.
In a medium, microwave-safe bowl, add the caramels. Microwave for 2 minutes, and then give the caramels a good stir. Microwave for an additional 1 minute, again giving it a good stir afterwards until melted completely. If the caramels are still not melted, microwave in 30 second increments until melted. Using a small spoon, dollop about a tablespoon of the caramel on top of each clump of nuts, attempting to cover at least a small part of every nut. The caramel will act like a glue to hold the nuts together. Place the baking sheet in the freeze for 5 minutes while you melt the chocolate.
In a medium, microwave-safe bowl, add the milk chocolate chips. Microwave in 30 second increments, stirring after each, until the chocolate is completely melted. Remove the baking sheet from the freezer, and dollop tablespoon-sized amounts of the chocolate onto each cluster, smoothing out where necessary with the back of the spoon. Immediately following each dollop of chocolate, sprinkle on the coarse sea salt.
Place the baking sheet back in the freezer for 30 minutes or until the chocolate has set.
That’s seriously all it takes! Wasn’t that easiest recipe ever!?
Pair these milk chocolate caramel nut clusters with a robust porter that has come chocolatey notes! Recipe for this yummy recipes is below! Enjoy the long weekend, friends! xo
Yields 12 nut clusters
20 minPrep Time
15 minCook Time
35 minTotal Time
Save Recipe
Ingredients
- 1 cup raw and unsalted almonds
- 1 cup raw and unsalted cashews
- 11 ounce bag soft caramels, released from their wrappings
- 12 ounces milk chocolate chips
- 1 tablespoons coarse sea salt
Instructions
- In a small bowl, toss the almonds and cashews together.
- On a large baking sheet that has been lined with parchment paper or a baking mat, mound the almond and cashews in small clumps. Form 12 clumps with the nuts. Set aside.
- In a medium, microwave-safe bowl, add the caramels. Microwave for 2 minutes, and then give the caramels a good stir. Microwave for an additional 1 minute, again giving it a good stir afterwards until melted completely. If the caramels are still not melted, microwave in 30 second increments until melted. Using a small spoon, dollop about a tablespoon of the caramel on top of each clump of nuts, attempting to cover at least a small part of every nut. The caramel will act like a glue to hold the nuts together. Place the baking sheet in the freeze for 5 minutes while you melt the chocolate.
- In a medium, microwave-safe bowl, add the milk chocolate chips. Microwave in 30 second increments, stirring after each, until the chocolate is completely melted.
- Remove the baking sheet from the freezer, and dollop tablespoon-sized amounts of the chocolate onto each cluster, smoothing out where necessary with the back of the spoon. Immediately following each dollop of chocolate, sprinkle on the coarse sea salt.
- Place the baking sheet back in the freezer for 30 minutes or until the chocolate has set.
- I prefer the clusters to be stored in an airtight container at room temperature, where they will keep for a few days; but feel free to store in the fridge if you like a little bite to your candy.
- Enjoy!
