Espresso Cashew Clusters

1 cup of whole cashews
8 oz. soft chewy caramels
14 oz. dark melting chocolate wafers
1½ tablespoon ground espresso
sea salt to garnish

  1. Place parchment paper on a baking sheet.
  2. Form 20 stacks with of 5-7 cashews in each, piled up.
  3. Unwrap caramels and place in a microwave safe bowl. Place in microwave and melt in 30 second increments until melted and smooth. Stirring the entire time.
  4. Once the caramel is smooth. Add a scoop of caramel to each pile of cashews. Try to make sure that the caramel touches each of the cashews in the pile so it holds together.
  5. When finished with the caramel, put them in the refrigerator for 5-10 minutes so the caramel hardens.
  6. Add melting wafers to a medium sized microwave safe bowl. Melt chocolate in 30 seconds increments, stirring throughout. Once the chocolate is melted, add espresso to the chocolate and stir to combine.
  7. Add the cashew clusters to the bowl of chocolate and completely coat. (I used two spoons to do this).
  8. Place chocolate covered clusters back on parchment paper lined baking sheet.
  9. {Optional} sprinkle with sea salt
  10. Place in refrigerator to harden up.
  11. Devour!

Original Recipes visit: Espresso Cashew Clusters @

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