Milk Chocolate Caramel Nut Clusters

1. 1

   In a small bowl, toss the almonds and cashews together.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Place the baking sheet in the freezer for 5 minutes while you melt the chocolate.

6. 6

   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.

7. 7

   Remove the baking sheet from the freezer, and dollop tablespoon-sized amounts of the chocolate onto each cluster, smoothing where necessary with the back of the spoon. Immediately following each dollop of chocolate, sprinkle on the coarse sea salt.

8. 8

   Place the baking sheet back in the freezer for 30 minutes or until the chocolate has set.

9. 9

   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!

* Per serving · 4 servings · Values may vary.